Porridge with prune compote

Porridge with prune compote

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

This is one of my favourite breakfasts to have on a cold morning. Not only is it warming, but oatmeal gives you super strength and will sustain you through till lunchtime. The prune compote is versatile and keeps well, so you might like to double up the recipe. With yoghurt or good-quality vanilla ice cream, it makes a lovely pudding.

Ingredients

Quantity Ingredient

For the prune compote

Quantity Ingredient
500g pitted prunes
250ml water
130g soft light brown sugar
1 cinnamon stick
1 orange, Finely grated zest and juiced

For the porridge

Quantity Ingredient
300g oatmeal (i like to use pinhead, which i soak overnight)
800ml whole milk
1 litre water
A pinch salt
a little brown sugar (optional)

Method

  1. For the prune compote, place all the ingredients in a pan and bring to the boil. Lower the heat to a gentle simmer and cook for 20 minutes. Take off the heat and leave the prunes to cool in the syrup.
  2. To make the porridge, place a large pan over a medium heat, add the oatmeal and allow it to toast lightly for a minute or two, shaking the pan so it colours evenly. Pour in the milk and water and bring slowly to the boil, stirring all the time. Turn the heat down to a low simmer and cook, stirring frequently, for 10 minutes.
  3. When the porridge is the consistency you like, remove the pan from the heat and allow it to stand for a few minutes. Add the salt and a little sugar if you like.
  4. To serve, slightly warm the prune compote if it is straight from the fridge. Divide the porridge between 6 warmed bowls and top with the prune compote. If you fancy it, add some yoghurt or even a spoonful of clotted cream… delicious.
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