Creamy Porridge with Flambéed Plum, Orange Syrup & Crème Fraîche

Tuesday, December 01, 2009



Creamy Porridge:

4oz/110g Flahavan's Progress Oatlets
1 pint/600ml milk
3 ½ floz/100ml cream
Grated zest of one orange
Pinch salt

Flambéed Plums:
4 plums
2oz/50g butter
2oz/50g brown sugar
1 measure Grand Manier

Orange Reduction:
½ pint/250ml orange juice
2 tablespoons sugar
½ vanilla pod

Garnish:
Sprigs of mint
Crème Fraîche

Methodology:
Put the Flahavan's porridge oats, salt and milk into a medium sized saucepan and bring to the boil

Simmer for 3-4 minutes and then add in the cream and orange zest and cook for a further moment or two and then keep in a warm place until you are ready to serve.

Cut the plums into quarters and take out the stones.

Heat the pan with the butter and ten add in the plums and toss around for a couple of minutes until they are lazed. Scatter in the sugar and cook for 3-4 minutes. Just before serving add in a splash of Grand Marnier and allow that to flame up. Be very careful not to get burned.

Place the orange juice, sugar and vanilla pod into a small saucepan and boil continuously for 5-6 minutes until it has reduced to a thick syrup.

Serve the Flahavan's porridge in a large bowl with the flambéed plums on top. Drizzle with the orange syrup and top with a quenelle of crème fraîche and a sprig of fresh mint.


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