Recipes... prunes with panache...

7 Grain Breakfast Porridge with Granola, Salted Prune Butterscotch Sauce and Creme Fraiche

7 Grain Breakfast Porridge with Granola, Salted Prune Butterscotch Sauce and Creme Fraiche

Preparation time: 60 minutes
Serves: 4-6


NB: make first to allow it to cook & cool. Can be stored in an airtight container and used when needed.

40g oats
40g sunflower seeds
25g linseeds
25g chopped almonds with skins on
1 tbsp poppyseeds
2 tbsp honey
2 tbsp canola oil

Salted Prune Butterscotch Sauce
150g white sugar
50ml water
100g Australian pitted prunes (soak in 250mls water)
150g diced butter
80ml cream
sea salt to taste

7 Grain Porridge
NB: this can be made in larger quantities and stored in a dry container with small amounts taken to boil with milk when needed.

20g polenta
20g buckwheat
20g black quinoa
20g white quinoa
20g amaranth
20g millet
30g oats
500mls milk + 500 ml water
pinch of salt


1. Preheat oven to 180C.
2. In a large bowl, mix all ingredients through thoroughly
3. Line a flat oven tray with baking paper and spread out mixture evenly
4. Bake on bottom shelf of oven for 1- 15 mins until golden. The mixture will keep cooking so make sure not to take it too dark in oven before allowing to cool

Salted Prune Butterscotch Sauce
1. In a medium saucepan, mix sugar and water together and cook on medium heat.
2. Strain prunes keeping water. Set aside.
3. Cook sugar in a saucepan until it starts to become golden brown around edges. Carefully swirl pan and add in diced butter then cream. Whisk carefully until boiled and smooth.
4. Add prune liquid and then prunes and bring to boil.
5. Remove from heat and allow to cool for 5 mins before blending until smooth, adding salt to taste.

7 Grain Porridge
1. Mix all ingredients in bowl, and pour into large saucepan.
2. Stir in water, salt and milk.
3. Cook on low heat, stirring constantly until the mixture becomes thick and creamy. This should take approximately 10 mins.
4. Add more milk if a creamier texture is preferred.
5. Serve into bowls, and top with granola, then a generous spoon full of cream fraiche, and drizzle with butterscotch sauce as desired.

Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe Created by: Nick Gardner, Head Chef of Eschalot, Berrima @the_social_cook @eschalot_restaurant_e2_events
Dish styled by: Lisa Madigan @lisamadigan
Photographs by: Lean Timms @leantimms

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