Tuesday, February 1, 2011

Toffee - Apple Porridge

1 lb apples, peeled, cored and roughly chopped
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
5 tbsp brown sugar, divided
8 tbsp water
2 1/3 cups milk
1 1/4 cups rolled oats
Maple syrup, to serve

Place the apples in a medium heavy-bottomed saucepan with the spices, 3 tbsp of the sugar and the water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer over very low heat for 4 to 5 minutes, stirring occasionally, until the apples are soft yet still retain some of their shape. Set aside with a lid to keep warm while making the porridge.

Bring the milk and remaining sugar to a boil, stirring occasionally. Remove from the heat and add the rolled oats. Stir well, then return to low heat, stirring continuously, for 4 to 5 minutes, until the porridge has thickened.

Stir half the apple mixture through the porridge until well mixed, then ladle into 4 warmed serving bowls. Spoon the remaining apple mixture and drizzle with maple syrup to serve.

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