2020 Third Joint Place – Simon Rookyard – BLUEBERRY CHEESECAKE PORRIDGE

This recipe is inspired by classic set-cream deserts. The porridge is deliberately designed to be thick (with the coconut milk base) and smooth (with the particular texture that is acheived by using only fine oatmeal). Blueberries are my absolute favourite fruit, and the warming cinnamon and ginger and the citrus tang from the orange set the fruitiness off nicely.

125g Fine Oatmeal
300g Blueberries
1 tin Coconut milk
100 ml Single cream
2 pieces Stem ginger (finely chopped)
8 tsp ginger syrup
1/2 tsp (level) Cinnamon
1/2 cap Orange essence
4 tsp (heaped) Caster sugar
200g Oaty biscuits (crushed to crumb)
100g Vegetable spread


Remove the solids from one 400 ml tin of coconut milk. Mix with water to a total volume of 500 ml. Add this mixture to the oatmeal (stirring well) and leave to soak overnight.

Melt the vegetable spread in a saucepan. Mix the biscuit crumbs into the pan until completely combined. Press a little (about two desert spoons) into moulding rings.

Heat the soaked oats over a large flame, then add the blueberries, cinnamon, ginger, syrup, orange and sugar. Ensure the blueberries are all crushed. Reduce the heat.

When the porridge is cooked, remove from the heat. Stir in the cream until combined.

Fill the moulding rings with the porridge and leave to set for around 5 minutes.

Remove the rings and decorate with fresh blueberries. Serve.