Flahavan's Creamy Porridge with Flambeed Plums, Orange Syrup & Creme Fraiche

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.

Creamy Porridge:

4oz/110g Flahavan’s Progress Oatlets
Pinch salt
1 pint/600ml milk
3 ½ floz/100ml cream
Grated zest of one orange

Flambéed Plums:

4 plums
2oz/50g butter
2oz/50g brown sugar
1 measure Grand Marnier

Orange Reduction:

½ pint/250ml orange juice
2 tablespoons sugar
½ vanilla pod

Garnish:

Sprigs of mint
Crème fraîche

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.