Porridge with Prune Compote

Serves 4–8
Preparation time 5 minutes
Cooking time about 20 minutes


1 litre (1¾ pints) skimmed or semi-skimmed milk
500 ml (17 fl oz) water
1 teaspoon vanilla extract
pinch of ground cinnamon
pinch of salt
200 g (7 oz) porridge oats
3 tablespoons flaked almonds, toasted

porridge with prune compote


250 g (8 oz) ready-to-eat dried Agen prunes
125 ml (4 fl oz) apple juice
1 small cinnamon stick
1 clove
1 tablespoon mild agave nectar or runny honey
1 unpeeled orange quarter

Place all the compote ingredients in a small saucepan over a medium heat. Simmer gently for 10–12 minutes or until softened and slightly sticky. Leave to cool. (The compote can be prepared in advance and chilled.)

Put the milk, measurement water, vanilla extract, cinnamon and salt in a large saucepan over a medium heat and bring slowly to the boil. Stir in the oats, then reduce the heat and simmer gently, stirring occasionally, for 8–10 minutes until creamy and tender.

Spoon the porridge into bowls, scatter with the almonds and serve with the prune compote.

For sweet quinoa porridge with banana & dates, put 250 g (8 oz) quinoa in a saucepan with the milk, agave nectar or honey and 2–3 cardamom pods. Simmer gently for 12–15 minutes or until the quinoa is cooked and the desired consistency is reached. Serve in bowls topped with dollops of fatfree natural yogurt, 100 g (3½ oz) chopped dates and freshly sliced banana.


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