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Chai-spiced apple & sultana porridge topper

Chai-spiced apple & sultana on porridge

Chai-spiced apple & sultana porridge topper

Name: Chai-spiced apple & sultana porridge topper
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 100g sultanas; 2 apples cored and roughly chopped; ½ lemon juiced; 2 tbsp light brown soft sugar; ¾ tsp ground ginger; ¾ tsp ground cinnamon; ¼ tsp ground nutmeg; 5 cardamom pods bashed; 2 cloves; 200g porridge oats; 400ml milk; drizzle of double cream to serve (optional)

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Power up your morning porridge with chai-soaked apple chunks and sultanas. Add a drizzle of double cream, if you like too, for extra indulgence

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g sultanas
2 apples

cored and roughly chopped
½ lemon

juiced
2 tbsp light brown soft sugar
¾ tsp ground ginger
¾ tsp ground cinnamon
¼ tsp ground nutmeg
5 cardamom pods

bashed
2 cloves

For the porridge

200g porridge oats
400ml milk
drizzle of double cream

to serve (optional)

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Nutrition: Per serving

kcal384
fat8g
saturates3g
carbs65g
sugars31g
fibre5g
protein10g
salt0.1g

Method

step 1

Put the sultanas, apples, lemon juice, sugar, ground and whole spices and a crack of black pepper in a saucepan. Pour in 75ml water, then bring to a simmer over a medium heat. Cook gently for 10-15 mins until the fruit has softened and the liquid has reduced. Remove from the heat and set aside. Once cool, will keep chilled in an airtight container for up to five days.
step 2

To make the porridge, tip the oats, milk and 800ml water into a saucepan along with a pinch of salt. Cook, stirring often, over a medium heat for 8-10 mins until thickened and creamy – cook for slightly longer if you prefer a thicker porridge, or add a splash of water if you prefer it thinner.
step 3

Serve the porridge in bowls topped with the chai-spiced apple and sultana mixture and a drizzle of double cream, if you like.

Recipe from Good Food magazine, September 2024

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A star rating of 4.7 out of 5.3 ratings

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