This year Darkness Into Light, the annual fundraising event for Pieta, proudly supported by Electric Ireland, is taking place on Saturday, May 11th.
Boyne Valley Honey are the proud 2024 Breakfast Partner of Darkness Into Light.
As Ireland’s Favourite Honey brand, Boyne Valley Honey has been spreading sunshine across the country for generations & to help raise vital funds they have developed Limited edition Darkness into Light Squeezy Boyne Valley Honey packs which are now available in stores across the country.
As well as this for anyone taking part in this year's DIL in Phoenix Park, the Boyne Valley Honey Sunrise Breakfast Bar will provide a delicious breakfast at the finish line.
To celebrate their partnership with Pieta House, Boyne Valley Honey created some delicious recipes that participants can enjoy after an early morning and a brisk walk!
Boyne Valley recipes for Darkness Into Light
WHITE CHOCOLATE & CRANBERRY PORRIDGE
Serves 2
Ingredients
• 100g Oats
• 2 tablespoons of dried cranberries
• 1 tablespoon of cranberry sauce (optional)
• 2 tablespoons of Boyne Valley Honey
• ¼ tsp fine sea salt
• 250 ml milk of choice
• 250 ml water
• 1 tablespoon of white chocolate chips
For the topping
• White chocolate chips
• Dried cranberries
• Boyne Valley Honey
Method
• Add the oats, honey, salt, milk and water to a saucepan.
• Stir everything together and then place over a medium heat.
• Continue to stir the oats frequently as the mixture heats up. Once it begins to bubble, turn the temperature down and continue cooking until the porridge thickens and the oats are cooked (about 5-6 minutes).
• Add the white chocolate chips and stir them through as they melt.
• Divide between two bowls and top with dried cranberries, white chocolate chips and a drizzle of honey.
BAKED HONEY FRENCH TOAST
Servings - 4 - 6
Ingredients
• 1 small loaf of challah or brioche bread or half of a large loaf, sliced
• 60g Boyne Valley Honey
• 375ml full fat milk
• 3 large eggs
• ½ tsp cinnamon
• 1 tsp vanilla extract
For the Raspberry or Cranberry Sauce
• ½ a small jar of raspberry jam or cranberry sauce
• 40g Boyne Valley Honey
• 1 tbsp boiling water
Method
• Place bread into a large dish, ideally in a single layer.
• Whisk together the honey, milk, eggs, cinnamon and vanilla in a large jug.
• Pour the mixture over the bread and leave to soak for 15 minutes.
• Then transfer the bread to your oven safe dish that you will bake the bread in.
• Pour over any remaining liquid from the dish you soaked the bread in.
• Place the dish into the fridge for an hour or overnight.
• Preheat your oven to 180C (350F).
Bake the French Toast for 30 - 35 minutes.
• Meanwhile whisk together the sauce ingredients. I would have loved to serve this with cranberry sauce but it was a little too early for me to pick some up!
(This would be a beautiful addition on Christmas morning.)
• Serve baked French toast with some Greek yogurt, cream or even honey sweetened mascarpone or ricotta cheese, some fresh berries and a mighty dollop of that that loosened out and honey infused fruit jam or sauce.
For more information on how to take part in Darkness Into Light, or to donate visit darknessintolight.ie
Slán go fóill.