Mince pie porridge – Christmas in a bowl

29th November 2016


I came up with a mince pie recipe this year which is not baked, the crust is sweetened with dates and it uses coconut oil instead of butter. It’s basically my coco fudge as the base (for those of you who have tried my fudge at Raw Press or elsewhere) and a mince filling made of prunes, sultanas, cranberries and lots of orange and spice. The mince pies have been selling like hotcakes at Raw Press and at my popup on the weekend at Kit & Ace, but what this post and recipe is about the mince filling which I added to my Dad’s porridge and which he absolutely loved. It is a super yummy, tasty, sweet mix that you can just instantly and easily stir into your morning porridge. I simply had to share it! It will literally bring your morning bowl to life with an abundance of christmassy flavour! Make this in advance, keep a jar in the fridge and use a spoon or two daily. It will last over a week.


½ teaspoon coconut oil, optional
2-3 apples, peeled chopped in small pieces
100g prunes, about ¾ cup, chopped in small pieces
100g sultanas, about ¾ cup
80g cranberries, about ¾ cup
juice of 1 orange or around 50ml orange juice
juice of ½ lime
some orange and lime zest
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 inch piece ginger, grated or juiced

Melt the coconut oil in a saucepan then place the chopped apples in the saucepan and stir. Squeeze the orange and lime and grate some of the orange and lime zest into the pan. Stir and let the apples cook for around five minutes, then add the rest of the ingredients and keep stirring. Let this cook on low heat for a few more minutes, then let it cool down and fill in a jar. Leave in fridge once completely cooled. Add a tablespoon to a bowl of porridge while cooking the porridge or on top of the porridge once cooked.


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