1 English breakfast teabag
600 ml (1 pint) boiling water
150 g (5 oz) ready-to-eat pitted prunes
150 g (5 oz) dried figs
75 g (3 oz) caster sugar
1 teaspoon vanilla extract
pared rind of ½ orange
natural yogurt


1.Preheat the slow cooker if necessary. Put the teabag into a jug or teapot, add the measurement boiling water and leave to brew for 2-3 minutes.
2.Remove the teabag and pour the tea into the slow cooker pot.
3.Add the whole prunes and figs, the sugar and vanilla extract to the hot tea, sprinkle with the orange rind and mix together.
4.Cover with the lid and cook on low for 8-10 hours or overnight.
5.Serve hot with spoonfuls of natural yogurt and a sprinkling of muesli.
6.FOR BREAKFAST APRICOTS IN ORANGE, put 300 g (10 oz) ready-to-eat dried apricots, 50 g (2 oz) cas ter sugar, 300 ml (2 pint) boiling water and 150 ml (4 pint) orange juice in the slow cooker.

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