HOT CROSS BUN PORRIDGE
Public holidays, chocolate eggs, family time and hot cross buns; who doesn't love Easter?
And then we just come along and throw some porridge into the Easter mix? Now we’re talking.
Originally we were planning on taking the long weekend off, you know relaxing, gorging our faces. But when the manager of the Melbourne Farmers Market Belle called us and asked if we wanted to fill in at the coveted Gaswork’s market in Albert park this Easter Saturday the 20th we jumped at the opportunity.
To spice things up this weekend and keep with the Easter theme we’ll be serving this delicious and slightly decadent hot cross bun inspired porridge along with a chocolatey cacao + hazelnut vegan option. It might sound a bit random sprinkling toasted crumbles of HCB on top a creamy bowl of oats however I met a Scottish man at the market one day, who informed me his porridge routine included mountain peaks of buttered sourdough croutons sprinkled with brown sugar. So lets all agree if its good enough for a Scot it’s good enough for us!
Can’t make it to the market this weekend? Not to worry we’ve shared the recipe below with you all and a Gift which was the most fun part of this blog post!
HAPPY EASTER… X
HOT CROSS BUN INSPIRED PORRIDGE
HOT CROSS BUN PORRIDGE (Serves 2)
To make hot cross bun crumble. Cut HCB in halve and place under the grill until toasted and golden. Remove and allow to cool before crumbling into small pieces and leave aside in a bowl
For the porridge combine oats, milk and water in a saucepan
On top of the stove bring oats to the boil over medium-high heat (3-4 minutes)
Reduce heat to low and stir for 1-2 minutes until creamy
Divide into 2 bowls, top with cinnamon, sugar (optional), butter, raisins, stewed apple the all important HCB crumble
1 cup original hand rolled oats
1 cup milk (any variety)
1 cup water
1/4 tsp cinnamon
1 knob butter, lightly salted
1 1 tbsp brown or raw sugar (optional)
1 tbsp raisins or currants
1/2 cup stewed apple
1 hot cross bun