Speciality Trophy Winner at The World Porridge Championships
Recipe by: Nick Barnard, co-founder of Rude Health
Rude Health co-founder, Nick Barnard, was awarded the Speciality trophy at the 26th annual World Porridge Championships on October 12th, 2019, in Carrbridge Scotland.
‘What does it take to make the world’s best porridge?’
According to Nick, the perfect bowl of porridge must be moreish, so that you just keep eating it. This means achieving a flavour balance of sweet and salty – the oats creamy, but with bite. His winning recipe this year was Pecan Maple Porridge, which included a Rude Health Oatmeal base, pecans from Roux Farm in South Africa and Guernsey cream from Hurdlebrook Farm in Somerset. Try it for yourself below.
- Soak the oatmeal overnight or for about 4 hours minimum in warm, not hot water. Use enough water to soak the oatmeal. The oatmeal will quickly absorb the water and become firm.
- Lightly roast (or pan fry the pecans in very little butter) to crisp them. Be careful not to over roast or burn.
- Make pecan butter by blending 190g of the pecans in a blender – do not add salt or oil.
- Heat 200ml water in a pan, to a simmer, and add a big pinch of salt.
- Add the soaked oatmeal, a spoon at a time and stir (clockwise) with some vigour to reduce the chance of lumpiness.
- Pour a little water at a time into the pan to keep the porridge lightly moist as it simmers. Taste for salt. It should be slightly too salty, and as for texture, it should spoon easily but not pour.
- After about 5 minutes, make your pecan maple syrup by gently heating 50ml of maple syrup in a small frying pan. Stir in some pecan butter to you taste preference. Add more for a nuttier taste, less for a less nutty taste. Do not boil the syrup.
- Once the oatmeal has cooked (about 7-10 minutes), pour or spoon the oatmeal into three bowls.
- Swirl some of the pecan maple syrup into the porridge, and pour some more over the top. Drop a very generous spoon of cream onto the side of the porridge, and garnish with 3 or more pecans.