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Chocolate Porridge with Forager's Compote
Emily Davenport
2 servings
10 minutes
314
British
Breakfast and brunch
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)
- Find this recipe in the Four Seasons Cookbook
Directions
- 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
- 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
- Serve the porridge in warmed bowls, topped with the warm or cold fruit compote.