What Do You Do With A Ramekin?

After spying all these little ceramic pots in the stores, to then looking at the tag to see what they are called, whilst catching a fleeting memory of seeing something like this that your mother gave you years ago at the back your cupboards – yes, you have recalled the ramekin.

But what do you do with them, and why are they now in a set of 5 (because one broke when you moved house)? I know what you are thinking….
They are for sorting buttons into colour types in your mum’s sewing room!

These days I have realised they are actually for cooking little servings of baked creations. Whilst I always remember them in sets of 6, probably due to the standard family size back then, they now seem to be in packs of 4. But don’t let the number of ramekins you own determine the number of children you have any longer, because you may soon end up with many more of them (ramekins not children oh please).

The trusty ramekin must have been most fashionable at only the best of the 70’s safari parties, to manage your cheese fondue, or serve your crème brûlée. And yet, the humble ramekin has struck back to make its resurgence as the little dish that could.

More to do today with correct portion sizes, the single serve ramekin is a helpful tool to reduce dietary intake. Individual servings mean you should be able to please all of the people, all of the time. Adapt each pot to add more or less quantities, increase spices and heat for those that like it, or vary the ingredients completely. And our love of the eclectic means you can mix and match any that you can find in the cupboard to invent a welcoming array of creative meals.

Create new meals, or transform your leftover dinners into new masterpieces. Choose between mixed or layered, sweet or savoury, for snacks or meals at any time of the day.

I prefer to use a ramekin for simple meals, with a twist. Here’s a couple of easy breakfast recipes to get you started, one sweet, and one savoury. Chop and change your ingredients as you wish. These are just the basic plan, using a few pantry staples.

Pimp my Packet of Porridge…

My boys often have porridge for breakfast, so I decided to ramp it up a notch, instead of 90 seconds in the microwave. Use these amounts in each ramekin you are creating.

Try to find:

  • 1 instant porridge packet, plain or any flavor (I used a golden syrup flavour packet), or oats
  • ½ cup of light milk
  • A tiny dash of vanilla essence or flavouring
  • Sultanas
  • Half a banana or other fruit, chopped into slices
  • Berries, fresh or frozen (I used fresh raspberries)
  • Yogurt (I used Greek berry twist yogurt) or syrup

Preheat oven to 180°C.

Place 1 packet of porridge, milk, vanilla, some sultanas and banana into a ramekin and stir to mix. If you are using frozen berries, place a few on top, and slide your ramekins on a tray in the middle of the oven.

If you are using fresh berries, add them on top in 15 minutes.

Remove from the oven in 20-25 minutes total, depending on how you like the porridge.

Add a dollop of yogurt, and serve, on top of a cool plate.

Yes, it did take longer than the microwave to make, but while this was in the oven I made a cup of tea and the kids lunches, then breakfast was served with its sneaky fruit.

And it went down a treat.

I have used the Maxwell & Williams Epicurious Olive Ramekin 12 x 5cm.

Bacon, Spinach and Egg in a Bowl

Try to find:

  • 1 slice of Bread
  • Butter or margarine
  • Bacon, chopped into 2cm squares, (or sausage or other meat)
  • Baby spinach leaves washed
  • Tomato or mushroom sliced into bite sized pieces
  • 1 egg (support the free range feathered girls)
  • Shallots or chives chopped
  • Grated cheese, feta cubes or parmesan

Preheat oven to 180°C.

Fry the bacon until cooked. A ribbed pan base makes for a crispier finish.

While the bacon cooks, lightly toast a slice of bread, then butter one side. Remove the crust, and slice the main into 2cm squares. Place in the ramekin, buttered side down. Chopping into bite sized pieces will allow you to eat most of this meal using just a fork.

Remove the bacon to drain on some paper towel, but leave a little bacon fat in the pan.

Lightly fry a handful of spinach leaves in the bacon fat. Add a few drops of water to steam. This only takes about 15 seconds so don’t overdo it.

Add a handful of fried bacon to the ramekin. Place a layer of tomato or mushroom slices on top. Add a layer of spinach leaves and shape to a shallow nest. Crack the egg into the nest, without breaking the yolk.

Salt and pepper your egg if you wish, but remember the bacon is salty already. Add a few shallots on top, and a sprinkling of cheese.

Bake for 15-20 minutes, or until the egg white is as you prefer it. Serve with more bread or toast if you wish.

I have used the Maxwell & Williams Epicurious White Ramekin 10 x 7cm, on a Ashdene Lantana Natural Large Serving Tray 34cm. Accompanied by Ashdene Lantana Black Mugs and a Ladelle Roast Butter Dish.

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