Mince Pie Baked Oat Pockets

Preheat the oven to 180C. Grease a 12 hole cupcake/muffin tin well with butter or oil of your choice.

Add the mashed banana, melted butter of your choice, maple syrup, milk of your choice and vanilla into a large bowl and whisk.  

Add in the porridge, self-raising flour and bicarbonate of soda and mix well. Leave the batter to stand for 5 minutes so the oats can absorb some of the liquid. The mixture should be thick and spoonable, rather than runny. If it seems extremely thick, add another tablespoon of milk of your choice.

Divide roughly half of the batter between the 6-8 cupcake holes. Using the back of a teaspoon, gently spread each portion slightly up the sides of the hole, leaving a small dip in the middle. Put approximately 1–2 teaspoons of mince pie filling into the centre of each one.

Divide the remaining batter between the 6-8. Gently spread it over the mince filling so that the filling is completely enclosed. Bake for approximately 18–22 minutes. They’re ready when the tops are lightly golden, they’re well risen and spring back when you touch the tops. Leave them in the tin for 10 minutes, then carefully transfer them to a wire rack. Allow them to cool completely before icing.

Put the icing sugar into a small bowl. Add 1 teaspoon of milk of your choice and mix. Add a tiny amount more liquid at a time until you have a thick but drizzleable icing. Drizzle or spoon a little icing over each cooled baked oat pocket, to finish, add a tiny sprinkle of cinnamon.