Chocolate Porridge with Forager’s Compote
A real treat for breakfast or brunch. Chocolate porridge is a simple yet indulgent way to start the day. Serve with fresh fruit or this simple compote. This delightful Chocolate Porridge with Forager’s Compote is from the Four Seasons Cookbook.
Ingredients
Prepared seasonal fruit such as blackberries, plums, damsons, apples or pears 300g (11oz) (see tip)
Clear honey 2–3 tbsp
Jumbo rolled oats 75g (3oz)
Salt, pinch
Cocoa powder 1 tbsp
Semi-skimmed milk 350ml (12fl oz)
Vanilla extract 1 tsp
Double cream 2 tbsp (optional)
Instructions
1
Put the fruit in a saucepan along with 2 tablespoons water. Heat until the fruit starts to steam, then cover and cook gently for about 10 minutes, depending on the ripeness of the fruit, until tender. Set aside or leave to cool completely, then sweeten to taste with honey; cover and chill until required.
2
To make the porridge, put the oats, salt and cocoa in a saucepan and stir in the milk and 1 tablespoon of honey. Bring to the boil, then simmer, stirring, for 5 minutes until cooked. Turn off the heat and stir in the vanilla and cream if using.
3
Serve the porridge in warmed bowls, topped with the warm or cold fruit compote.
