Christmas Porridge with Hazelnut, Vanilla, Brandy Prunes and Hazelnut Praline

A porridge with all the (jingle) bells and whistles made with Rude Health Hazelnut Drink for a seriously decadent Christmas morning breakfast. Brandy prunes – does it get better than that?

Makes: 4 bowls

Prep time: 20 mins

Cook time: 15 mins


Recipe

Ingredients

800ml Rude Health Hazelnut Drink

200g Rude Health Sprouted Porridge Oats

70g raw cane sugar

1 tbsp water

¼ tsp sea salt

60g hazelnuts, skin on and toasted

600 ml water

Good pinch of sea salt

120g soft dried prunes

1 tbsp honey or maple syrup

125ml water

Juice of 2 and zest of 1 clementine (plus extra for garnishing)

30ml sweet sherry

1 vanilla pod, split lengthways

4 tbsp brandy butter

50g dark chocolate, chopped into shards


Method

  • Start by making your praline, this can be done several days in advance. Line a baking tray with parchment and set aside. You will also need a heavy bottomed sauce pan, spatula and spoon.
  • For the praline, put the sugar and water into the saucepan and heat over a low heat whilst stirring, to melt the sugar. Once the sugar has melted, turn up the heat to a medium high heat and allow the sugar to bubble for 2-3 minutes without stirring. When the sugar is dark and frothy, take it off the heat and quickly stir in the salt and toasted nuts.
  • Pour the mixture onto the parchment and spread it into a thin layer. Set aside and allow to cool completely.
  • Put the Sprouted Oats, water and a pinch of salt into a large saucepan and let sit.
  • Put the prunes, honey/syrup, water, juice and zest into a saucepan and bring to a boil then turn down the heat and simmer until the prunes are soft and sticky. Pour over the sherry, stir and set aside.
  • For the porridge, add the Hazelnut Drink and the vanilla to the pan of soaked oats. Bring the oats to a simmer and cook for 10 minutes, stirring as it bubbles. When the porridge is creamy and the oats are cooked through, turn off the heat.
  • To serve, spoon the porridge into warm bowls, top with a tbsp of brandy butter, prunes, chopped chocolate, a few shards of praline and more clementine zest.

Recipe by Nena Foster

You’re a rude elf when… you spike your porridge with brandy butter.