For the first time this autumn I woke up the other day and really fancied porridge. I get super excited about porridge, which might sound a bit weird for something so… normal? But we didn’t really have it growing up, we were all about a slice of cake and a glass of milk (so continental). I clearly remember one of the first times I had it – I was quite old, about 16, and it was made by my friend Emma’s mum. It was thick and creamy and there was definitely a lot of butter in it, but damn it was good. You could just taste that it was naughty and I was instantly hooked.
Since then my palate has changed a bit, and one of the best bowls of porridge I have ever eaten was at The Breslin in NYC, which I know has no cream or butter but really tastes like it should. The recipe here is based on the deliciousness from the Breslin with a topping I made inspired by the stunning figs spilling out of my fruit bowl.
CREAMY PORRIDGE WITH CARAMELISED FIGS AND ORANGE BLOSSOM
Because this porridge takes a while to cook, I have tried making a double batch on a Sunday evening, cooling it down and keeping it in the fridge. I then just reheated as much as we needed with a little extra milk over the next few mornings. Works a treat.
- 50g rolled oats (not the quick cook ones)
- 30g steel cut oats
- 350ml full fat milk
- 1 teaspoon sea salt
- 2 figs, cut into wedges
- 1 heaped teaspoon coconut oil
- 2 tablespoons honey
- 1 teaspoon sesame seeds
- A tablespoon of unsweetened coconut shavings
- A splash of orange blossom water
Pour the milk into a medium sized non-stick pan with 350ml of water. Place on a high heat and as soon as it starts to come to the boil stir in both the oats and reduce the heat to low. Simmer for around 35 minutes, stirring regularly, until the steel cut oats are cooked through/ no longer have a bite.
About 5 minutes before the porridge is ready, caramelise the figs. Melt the coconut oil in a small non-stick pan over a medium heat and add the fig wedges. After 3 – 4 minutes, when the figs start to turn golden, drizzle in the honey and add the sesame seeds and coconut shavings. Add the orange blossom water and turn the heat up a little. Swirl everything together and caramelise for a couple of minutes, turning the figs to coat in the honey, until thick and sticky.
When the porridge is ready stir in the salt and divide between 2 bowls. Leave to ‘set’ for a minute and then spoon over the figs and honey.