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Foodism's salted caramel milk stout porridge with maple-candied bacon and pecans

Our recipe, A Millionaire's Morning, used Rude Health's porridge oats soaked in Wild Beer Co.'s Millionaire Stout, with candied bacon and pecans, and claimed third place in the Rude Health Porridge Championships 2018

Serves 2

Preparation time 15 mins

Cooking time 30 mins

Did you hear the one about the two journalists and the bowl of porridge? No, we’re not talking about a hilarious joke; we're talking about Foodism’s staff writer Jordan Kelly-Linden and travel editor Lydia Winter, who this October represented your (read: everyone's) favourite food magazine at the annual Rude Health Porridge Championships.

The premise was simple: each publication was sent a range of the brand's porridge oats and non-dairy milks, given a time period to create and submit a recipe, and then battled it out, MasterChef-style, at the Good Housekeeping Institute in central London.

Foodism's effort brought in the spirit of our newly launched beer club, cooking the oats in Wild Beer Co.'s Millionaire (a chocolate, salted caramel and milk stout) with a touch of milk and cream, and finished off with maple-candied pancetta, thyme and salted caramel pecans. 'A Millionaire’s Morning' came in a beery respectable third, behind Women's Health and Sainsbury's. Bring on 2019... Want to give it a go? Check out the recipe below.

Ingredients

  • 100g Rude Health Naked Barley Porridge
  • 250ml of Wild Beer Co Millionaire chocolate, salted caramel and milk stout
  • 250ml whole milk
  • 5 tbsp of double cream
  • 3 tbsp light brown sugar
  • A pinch of sea salt
  • 6 rashers of pancetta
  • Maple syrup
  • 1 handful of pecans
  • 5 tbsp of light brown sugar
  • Maldon smoked salt
  • Thyme leaves

Method

To make the maple pancetta

  1. Brush 6 rashers pancetta with maple syrup. Bake at 180 degrees starting from a cold oven until crispy.
  2. Chop 5 out of the 6 rashers up into little bits. Leave one rasher whole and then chop into shards to decorate the top of your porridge.

To make the caramelised nuts

  1. Lightly toast a handful of chopped pecans (leaving six nuts whole) in a dry pan. Remove from the pan and set aside.
  2. Add 5 tbsp sugar to the pan and wait for it to bubble.
  3. When the sugar has melted, turn off the heat, add the nuts and stir.
  4. Tip onto baking paper and immediately sprinkle with Maldon smoked salt and thyme leaves. Leave to cool.

To cook the oats

  1. Soak 100g Rude Health barley oats in 250ml Wild Beer Co Millionaire chocolate, salted caramel and milk stout and 1 tbsp light brown sugar overnight.
  2. Cook the oats (including the beer) with 250ml whole milk and a pinch of sea salt. Add the rest of the brown sugar.
  3. Once the oats are cooked, turn off the heat stir in 5 tbsp double cream, then stir through most of the chopped pancetta and then chopped nuts, leaving the six whole caramelised nuts to the side for decoration.

To assemble

  1. As soon as your oats are ready, ladle the oat mixture into two bowls.
  2. Crumble over the rest of the maple pancetta.
  3. Add three whole caramelised nuts to each bowl and arrange the shards on top for decoration.