Camilla's Knicker Bocker Banana Porridge
This recipe is a take on our Top Banana porridge. Camilla cooked it up at the 2009 World Porridge-Making Championships. To find out more about her adventures at the competition click here.
Ingredients:
1 cup traditional medium-ground oatmeal 
2 cups unsweetened apple juice
1 banana
a knob of butter
1 tablespoon Contreau
1 teaspoon hazelnut butter, or peanut butter if you prefer
1 tablespoon Greek yoghurt
1 tablespoon maple syrup
a handful of chopped roasted hazelnuts
Method:
1. Soak the oatmeal in the apple juice overnight.
2. Next morning, cook the porridge by bringing to the boil gently and stirring often. Add more apple juice if necessary and cook for 10 minutes.
3. Chop the banana into thick chunks and place in a hot, buttered pan until golden. Add a splash of Contreau and flambe.
4. Place a layer of banana into the bottom of an ice-cream sundae glass, followed by the hazelnut butter and a dollop of Greek yoghurt. Add another layer of banana and swirl over maple syrup.
5. Add the cooked apple porridge and top with more banana and maple syrup. Put another spoonful of porridge in the glass and finish with a scattering of the chopped nuts and another drizzle of maple syrup.
Then tuck in!
