Porridgino
When you dream of your favourite breakfast you might think of a strong cup of coffee followed by a hearty bowl of porridge. But what if you had them together? Becca created her sublime Porridgino - think oats meet cappuccino - at our gourmet porridge cook-off in November 2009.
Ingredients:
1 cup oats
3 cups milk
1 cup freshly made espresso or strong coffee
6 sponge fingers
2 tablespoons mascarpone
a handful of raisins, soaked in Kahlua
100g natural yoghurt
dark chocolate to grate on top
toasted almonds
Method:
1. Soak the sponge fingers in the espresso
2. Place the oats and milk in a saucepan. Bring to the boil slowly, then reduce the heat to a simmer, stirring occasionally. Cook for 3-4mins.
3. Mix in the mascarpone to create a thick and creamy porridge.
4. Layer the sponge layers in a bowl and top with the Kahlua soaked raisins.
5. Add the porridge in and then spread on the natural yoghur.
6. Grate dark chocolate over the top and sprinkle on toasted almonds.
A boozy breakfast buzz!
