Rude Health, together with Nena Foster, bring you the ultimate decadent start to a festive morning. Porridge made with Rude Health’s delicious hazelnut drink and vanilla, topped with brandy-soaked prunes and hazelnut praline.
A spoonful of brandy butter and dark chocolate shards finish it off, creating possibly the best breakfast you’ll have all year.
Makes: 4 bowls
Prep time: 20 mins
Cook time: 15 mins
For the porridge base:
800ml Rude Health Hazelnut Drink
200g Rude Health Sprouted Porridge Oats
Good pinch of salt
1 vanilla pod, split lengthways
4 tbsp brandy butter
50g dark chocolate, chopped into shards
For the hazelnut praline:
70g raw cane sugar
1 tbsp water
¼ tsp sea salt
60g hazelnuts, skin on and toasted
For the brandy prunes:
600 ml water
120g soft dried prunes
1 tbsp honey or maple syrup
Juice of 2 and zest of 1 clementine (plus extra for garnishing)
1. 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 saucepan, spatula and spoon.
2. For 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 without stirring. When the sugar is dark and frothy, take it off the heat and quickly stir in the salt and toasted nuts.
3. Pour the mixture onto the parchment and spread it into a thin layer. Set aside and allow to cool completely.
4. Put the Rude Health Sprouted Porridge Oats, water and a pinch of salt into a large saucepan and let sit.
5. Put the prunes, honey/syrup, water, juice and zest into a saucepan and bring to a boil then turn down the heat and simmer until the prunes are soft and sticky. Pour over the brandy, stir and set aside.
6. For the porridge, add the Rude Health Hazelnut Drink and the vanilla to the pan of soaked oats. Bring the oats to a simmer and cook for 10 minutes, stirring as it bubbles. When the porridge is creamy and the oats are cooked through, turn off the heat.
7. 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.