Blyton breakfast

"Porridge and cream," said the woman. "And our own cured bacon and our own eggs. Our own honey and the bread I bake myself. Will that do? And coffee with cream?"

"I could hug you." said Julian, beaming at her.

***

A wonderful smell came creeping into the little dining-room, followed by the inn-woman carrying a large tray. On it was a steaming tureen of porridge, a bowl of golden syrup, a jug of very thick cream, and a dish of bacon and eggs, all piled high on crisp brown toast. Little mushrooms were on the same dish.

"It's like magic!" said Anne, staring. "Just the very things I longed for!"

***

"Toast, marmalade and butter to come, and the coffee and hot milk," said the woman, busily setting everything out. "And if you want any more bacon and eggs, just ring the bell."

"Too good to be true!" said Dick, looking at the table.

Clare Allfree's chocolate sauce

Clare told me that this recipe was handed down to her by someone, handed on in turn by somebody else. There's a godmother in the story somewhere. There is something oh so smugly satisfying about such recipes, preferably written in fading blue ink on yellowed pages. This is how it goes and you will see that proportions only are given. Quantities are up to you.

1/3 plain chocolate.
1/3 golden syrup.
1/3 butter.

Melt in a saucepan. Stir and mix well. When it bubbles, it's ready. Spoon or pour over ice cream. I have a little ladle from Arundel that fits the purpose perfectly. If there's any left, it keeps in the fridge for ages.

Simple to serve at supper parties. Can be warmed up. Although I'm suspicious of the mantra "Everyone likes...", reactions are predictable and enthusiastic - especially when the sauce freezes on to the ice cream and becomes toffee-like.