Keelings Blueberry & Raspberry Breakfast Pudding

Blueberry & Raspberry Breakfast Pudding
400 g brioche loaf, thickly sliced
100 g unsalted butter, very soft
125 g raspberries
125 g blueberries
350 ml vanilla yoghurt
150 ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
1Pre-heat oven to 180°C/160°C Fan/gas 4.
2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.

Poached eggs with strawberries and avocado



4 Slices Wholegrain bread

4 Eggs

150 g Strawberries

125 g Avacado


1Poach eggs

2Toast wholegrain bread

3Slice strawberries and avocado into thin slices

4Place avocado slices on toast, followed by poached eggs, then top with strawberry slices and serve.

Keelings Fruits wildflowers to feed pollinators

keelingsfruits's profile picture
During the summer months, there are much more flowers available to feed pollinators. But it’s just as important to provide pollinators with food come autumn and spring. To create a Rewilding Zone that provides pollinators with all the food they need throughout the seasons, simply reduce your mowing and wait to see these wildflowers grow in the long grass:

🌱 March-May: Dandelion, Dead-Nettle, Vetch
🌱 June-August: Speedwell, Bird’s Foot Trefoil, Brassicas, Clovers, Geranium, Knapweed, Oxeye Daisy, Self-Heal, Thistle, Vetch, Yarrow
🌱 September-October: Autumn Hawkbit, Clovers, Hawksbeard, Vetch
#wildflowers #nature #flowers #naturephotography #spring #flower #photography #wildflower #flowerstagram #naturelovers #flowersofinstagram #flowerphotography #garden #flora #wildlife #plants #landscape #springflowers #ig #wildflowersofinstagram

Mary Flahavan’s Banana and Berry Oat Bread

fla banana bread

Banana and Berry Oat Bread… What weekends are made for!

Makes 12 slices
Preparation 10 mins cooking time 45 mins


125g Greek yogurt
2 bananas mashed – ripe work better
100g Keelings berries (strawberries, raspberries and blueberries would all work with this bread)
2 large eggs
1 teaspoon vanilla extract
100g brown sugar
200g self raising flour
100g Flahavan’s Progress Oats
75g Flahavan’s Oat Bran

Preheat the oven to 180”C.
Combine the yogurt, bananas, berries and eggs together and mixed well.
Stir in the vanilla and brown sugar until combined.
Fold in the flour and Oat Bran then follow with the oats.
Transfer the mixture to a bread pan and then bake for 40-45 minutes or until cooked through.
Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.