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Baked Apple, Blackcurrant and Hazelnut Porridge

Baked Apple, Blackcurrant and Hazelnut Porridge


By Mela Baldock
28, January 2021

You could use fresh blackberries for this, but the UK season is fleeting so jam is an ideal option. Apples are available all year round but try to use UK ones where you can, especially throughout the autumn and winter. You could try it with pears instead, but make sure they are slightly firm and under-ripe or they’ll turn to mush in the pan.

Ingredients 

80g Rolled Oats

400ml Jersey Whole Milk

40g Raw Cultured Butter

3 Apples, cut into slices 

2 tbsp Devon Wild Flower Honey

40g toasted and chopped Hazelnuts 

Blackcurrant jam 

Pure Sea Salt

 

Method 

Core two of the apples and cut each one into 12 equal wedges. Peel and coarsely grate the third one.

Melt the butter in a frying pan and throw in the apple wedges. Cook over a gentle heat for 10 minutes, turning often, until starting to soften. Add the honey and cook for a final 5 minutes, until they are golden, sticky and caramelised.

While the apples cook, put the grated apple into a medium saucepan with the oats and a very small pinch of salt. Pour in the milk and bring to a gentle simmer. Cook gently, stirring often, for 8-10 minutes until the oats have plumped up and softened completely. Add a dash more milk for your desired consistency.

Divide the warm porridge between two bowls. Top with the apple wedges, a blob of jam and a scattering of hazelnuts.

Baked apple, blackberry and hazelnut porridge

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