Porridge with baked figs

Lightly spiced with cinnamon and black pepper, the figs and porridge in this dish soothe away any guilty thoughts about the less GI-friendly elements. This is the type of treat that should be enjoyed as you snuggle up under the covers in bed whilst doing the crossword...or perhaps that's just me?

per person~

½ cup rolled oats
1½ cups water
¼ cup milk
1 fig
2 tsp brown sugar
1 tsp butter
3 tbsp apple or pear juice
1 small pinch cinnamon
1 small pinch ground black pepper
a dash of cream

1) Wash the figs and cut off the hard tip of the stalk end and discard. Cut a deep cross into each fig, gently squeeze the bottom to open out the cross and place into a shallow baking dish. Top each fig with a teaspoon of butter, two teaspoons of sugar and a little of each spice, then add the juice to the dish. Bake for 15 minutes at 400f/300c/gas mark 6.

2) While the figs are baking, place the oats and water into a pan and bring to a simmer. Cook for a few minutes until thick and creamy, then stir in the milk. Serve topped with the fig and syrupy juices and a swirl of cream.