Featuring a quick Anzac crumble full of Fresh As Plum Slices - topped with a vanilla custard.

Porridge Ingredients

• 1 ½ cups oats
• 1 tsp sea salt
• 2 cups milk
• 1 cup water
• 50g butter

Anzac crumble 

• 1 cup quick cook oats
• 50g coconut sugar
• 50g butter
• pinch flaky sea salt
• 1tsp vanilla paste
• 1tsp cinnamon
• ½ cup Fresh As Plum Slices roughly crushed

Vanilla custard

• 2 egg yolks
• 1 Tbsp cornflour
• 2 Tbsp sugar
• 2 cups cream
• vanilla bean

Method

For the porridge:

Put the oats, water, milk, butter and salt in a pot over a low heat and stirring consistently.

Bring it to a low simmer for about 10-15 mins until the oats are cooked and you having a pouring creamy consistency.

For the Anzac crumble:

(This can be made in advance and stored in an airtight container.)

Toast the oats in a frying pan until golden. Add the butter, coconut sugar, vanilla, salt and cinnamon. 

Stir until it is all toasted and golden. Cool then add the Fresh As Plum Slices.

For the custard:

Warm the cream in a pot until you see small bubbles at the edge.

In a bowl, beat the yolks, sugar, vanilla and corn flour.

Pour the hot cream over the egg mixture, stirring to combine and return it to a low heat.

Stir until the consistency coats the back of your wooden spoon.

Assembly

Pour the porridge into a bowl, sprinkle with the Anzac crumble, put a dollop of custard in the center. Top with extra Fresh As Plum Slices.

Option - Sprinkle with caster sugar and brulee the custard with a flame torch.