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A signature dish created by Kevin Dundon (of Dunbrody House Hotel) for Flahavan’s porridge, this is definitely not your average everyday porridge but a dish to enjoy when you have plenty of time at the weekend.
4oz/110g Flahavan’s Progress Oatlets
1 pint/600ml milk
3 ½ floz/100ml cream
Grated zest of one orange
2oz/50g brown sugar
1 measure Grand Marnier
½ pint/250ml orange juice
2 tablespoons sugar
½ vanilla pod
Sprigs of mint
Put the porridge oats, salt and milk into a medium sized saucepan and bring to the boil.
Simmer for 3-4 minutes and then add in the cream and orange zest; cook for a furthur moment or two and then keep in a warm place until you are ready to serve.
Cut the plums into quarters and take out the stones.
Heat a pan with the butter and then add in the plums and toss around for a couple of minutes until they are glazed. Scatter in the sugar and cook for 3-4 minutes. Just before serving add in a splash of Grand Marnier and allow that to flame up. Be very careful not to get burned.
Place the orange juice, sugar and vanilla pod into a small saucepan and boil continuously for 5-6 minutes until it has reduced to a thick syrup.
Serve the porridge in a large bowl with the flambéed plums on top. Drizzle with the orange syrup and top with a quenelle of crème fraîche and a sprig of fresh mint.