In celebration of Ponytail Journal’s first post ever, I thought I would post one of my favourite porridge recipes. It is something that can be a really nice start to the day, or even a delicious ending. The first time I ever had this porridge was years ago in Japan. It was heavily snowing outside and it was going to fuel me for a day of skiing. ‘Enough said.

Another thing I would like to share with you, and you will soon find out from other recipes that I post, is that I would like to encourage a more organic workflow in the kitchen. I hope that my recipes will nourish you with encouragement and confidence to cook things without being bound to measuring cups and scales.

Porridge with Earl Grey Stewed Prunes, Toasted Walnuts, and Melted Butter.

You will need:
Rolled Oats (organic if possible)
Cinnamon (ground or quill)
Salt
Dates

Prunes
Raw walnuts
Earl Grey Tea

Butter (grass fed if you can get your hands on some)

Soak your dates in a glass of hot water for at least 15mins. I use 2 dates per person, but you can adjust the amount according to how sweet you like your porridge.

Brew a cup of strong earl grey tea and pour into a saucepan with prunes (4-5 per person) and 2tsp of raw sugar if you like things a little sweeter. Simmer over a medium heat until the prunes have pulped and everything is a paste.

Toast walnuts (a small handful per person) over a high heat until crispy, then transfer to a small bowl. In another small pan melt butter (2tbsp per person) over a low heat until liquified then turn off the heat.

Combine oats (about 1/2 a cup per person), a quill of cinnamon or 1/2tsp ground, a pinch of salt, and softened dates in a saucepan, and fill with water until everything is covered by 1cm (about 1-1 1/2 cups). Stir over a medium heat until the oats are thick and soft.

Now for the assembly!
Spoon porridge into a bowl, top with prune paste, then toasted walnuts, and finally pour the melted butter over the top! Serve immediately.