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Cinnamon Porridge With Caramel Figs And Cream

This is a delectable take on porridge that’s both sweet and nourishing

Posted: 1 September 2008
by Junior

Breakfast by Jody Vassallo (Thunder Bay Press, £7) features a mouth-watering selection of 65 breakfast ideas from across the globe that include nutritious recipes such as sheep’s milk yoghurt with a swirl of strawberry purée, as well as more filling treats, such as huevos rancheros (Mexican ranch eggs). Here’s a delicious porridge recipe with a twist.

Cinnamon Porridge With Caramel Figs And Cream

Serves 4


200g (7oz) rolled oats
1 litre (36fl oz) water
1/4 t sp ground cinnamon
50g (13/4oz) butter
95g (31/4o z) soft brown sugar
300ml (101/2floz) whipping cream
6 figs, halved
Milk, to serve
100ml (31/2floz) thick double cream, to serve


Place the oats, water and the cinnamon in a saucepan and stir over medium heat for five minutes, or until the porridge is thick and smooth. Set the porridge aside. Melt the butter in a frying pan, add all but two tablespoons of the brown sugar and stir until it dissolves. Stir in the whipping cream and bring to the boil, then simmer for five minutes or until the caramel sauce thickens slightly. Place the figs on a baking tray, sprinkle with the remaining sugar and grill until the sugar is melted. Spoon the porridge into individual bowls and top with a little milk, then divide the figs and the caramel sauce among the bowls. Top each serving with a dollop of double cream.

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