Cinnamon Porridge with Caramel Figs and Cream

I have a strange time lately. Too many things to do, too many obligations and sometimes things just don’t go right. For instance I lost my iPhone, it was with me for 4 years and was hardly working, but I liked it. And it wasn’t a banal death – a car run over it. And now I know that I should also write everything down on a paper, not only in my phone 😉

From the nice things – I’ve met Erin from Texanerin Baking and she’s simply amazing. You should definitely check out her blog if you like baking 🙂 We did some baking together and it surely wasn’t the last time.

And today I’m going for a short trip in mountains. With a beautiful Autumn weather and a good company, I strongly believe that it will be a good one. See you next week 🙂 

You will need (for 2):

• 1 cup rolled oats
• pinch of ground cinnamon
• 25g butter
• ¼ cup brown sugar
• 150 ml thick cream, for whipping
• 3 figs
• milk, to serve
• 50g thick cream to serve

Place the oats in a saucepan with two cups of water and cinnamon and stir over medium heat for about 5 minutes or until the oatmeal becomes thick and smooth. Set oatmeal aside.

In a small pot melt the butter and add 2 tablespoons of the brown sugar. Stir until the sugar dissolves, then add the wipping cream and bring the mixture to boil. It should thicken in about 5 minutes of simmering.

Cut figs in pieces, place them on a baking paper and spread over some sugar. Bake (in 200*C) until the sugar is melted. 

Place the porridge in tewo bowl, add some milk, pour over the cream and sugar mixture, place figs and add some cream.

Enjoy, Marta

Source: breakfast & brunch, Murdoch Books

Healthy and delicious.Healthy and delicious.15 min5 min20 min2 servingsBreakfast