A porridge with all the (jingle) bells and whistles made with Rude Health Hazelnut Drink for a seriously decadent Christmas morning breakfast. Boozy prunes – does it get better than that?
Makes: 4 bowls
Prep time: 20 mins
Cook time: 15 mins
Recipe by Nena Foster
You’re a rude elf when… you eat so much and still fit down the chimney.
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
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
- 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.
- To make 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. It will be tempting, but do not stir it, just let it bubble away. When the sugar is the colour of molasses and frothy, take it off the heat and quickly stir in the salt and toasted nuts.
- Quickly pour the mixture onto the parchment and spread it into a thin layer using a spatula. The sugar will be very hot, so mind your fingers. Allow the praline to cool completely, as it will harden as it cools.
Before you start the prunes, put the Sprouted Oats, water and a pinch of salt into a large saucepan. Let this sit while you cook the prunes.
- Put the prunes, honey/syrup, water, juice and zest into a saucepan and bring to a boil. Once the liquid boils, turn down the heat and simmer to reduce the liquid until the prunes are soft and you have a sticky syrup. Pour over the sherry, stir and set aside.
- To finish off the porridge, add the Hazelnut Drink and the vanilla to the pan of soaked oats. Bring the oats to a simmer and cook for about 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.