This recipe brings together two of my favourite warming winter foods: porridge and mince pies. The combination came about quite by accident when, whilst making breakfast one morning, my eyes fell upon a leftover half-jar of mincemeat in the fridge. I've added a little extra fruit to freshen it up, but it definitely still has all the joy of eating pudding for breakfast. (Last year, I even swapped the almonds listed below for some mince pie pastry that was going spare, and I bet a little shortbread crumbled over would also be delicious!)
Serves 2, or scale up the recipe as required.
For the topping:
- ½ clementine or satsuma
- ¼ apple
- 2 teaspoons of light brown sugar
- 3 tablespoons of mincemeat
- 1 tablespoon of flaked almonds (or some crumbled pastry or shortbread!)
For the porridge:
- 1 cup* of oats, approximately 100g
- 1 cup milk, approximately 250ml
- 1 cup water, approximately 250ml
- Zest of one clementine (you can use the same clementine as above)
- ½ tsp mixed spice
- ¼ tsp cinnamon
- A few drops of vanilla extract
*Use the same cup to measure out the oats, milk and water. As long as you have equal parts of each, the consistency should be right.
- Toast the flaked almonds in a small pan set over a low heat. Watch them carefully and, as soon as they start turning golden brown, remove from the heat and set aside.
- Gently grate the peel of the satsuma using the finest side of your grater. Set the peel aside for the porridge. Dice the satsuma and apple into small squares.
- Add the diced fruit to a small pan with the sugar and three tablespoons of water, then set over a low heat. Cook gently for a couple of minutes until the fruit is starting to soften. Add the mincemeat to the mixture and continue to cook for another couple of minutes until warmed through. Set aside.
- In another pan, add all the ingredients for the porridge. Cook over a low heat, stirring often, until it reaches the consistency of your liking. If it gets a bit 'claggy' before the oats are fully cooked, add a splash more water and continue cooking.
- When the porridge is almost ready, pop the fruit and mincemeat mixture back over a low heat for a minute to warm through.
- Serve the porridge in bowls, topped with a swirl of Greek yogurt, the fruit mixture and the flaked almonds. Pour over any residual liquid in the fruit pan and, if you have a really sweet tooth, add a dusting of light brown sugar.