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Apple and blackberry porridge trifle

I like to jazz up my weekend porridge with baked fruits or a quick and easy compote. Sometimes I layer them, combined with yogurt, like a triffle. This apple and blackberry porridge trifle can easy easily be vegan and/or gluten-free if the appropriate ingredients are used. You can serve this dish cold too (as a dessert), so it’s an ideal way to use up leftoverporridge.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup blackberries
  • 2 Tbsp Stevia
  • ½ tsp vanilla essence
  • Juice of ½ lemon
  • 2 green apples
  • ½ tsp cinnamon
  • 1 Tbsp honey or maple syrup
  • 1 cup ready cooked porridge
  • ½ cup vanilla custard or yogurt can be vegan
  • Whipped cream can be vegan
  • 1 handful walnuts chopped

Method
 

  1. Cook the porridge as per usual or follow the link above. Let it rest.
  2. Meanwhile, put the blackberries and stevia in a small saucepan. Add the lemon juice and vanilla essence and cook until you get a thick purée. Set aside in a small bowl. Clean out the pan.
  3. Peel, core then dice the apple, then put these in the pan. Add the cinnamon, honey/maple syrup and cook until the apple has slightly caramelised. Set aside.
  4. Spoon half of the porridge into two cups or bowls, then add a spoonful of the caramelised apple and some walnuts, followed by about two spoonfuls of vanilla yoghurt or custards, then some blackberry purée.
  5. Repeat the layering.
  6. You can finish it with some whipped (vegan) cream if you like, and garnish with a piece of walnut.
  7. Serve warm or cold.