Prep 5 mins
Cook 15 mins
This recipe is one that I have been making for ages at home, however, this particular recipe, is the one that was published in The Nation's Favourite Food cookbook, a poll run by the BBC to "capture" the Nation's best loved and top 100 recipes - the Nation being the Great Britain. Jo Pratt is the author of this recipe, but, I have tweaked a bit here and there, to my own personal tastes! Enjoy a bowl of Podgy Porridge on a cold and wet winter's morning! I have added a Non-Podgy version at the end of the recipe as well!
- 1 1⁄2 pints full-fat milk
- 8 ounces organic jumbo porridge oats
- 1 tablespoon honey
- 1⁄2 teaspoon ground cinnamon
- 7 fluid ounces single cream
- golden syrup or honey or brown sugar, to serve
- Place the milk in a large, non-stick saucepan and bring to the boil. Briskly stir in the oats, honey, cinnamon and salt.
- Bring to a very gentle simmer and cook for 8 - 10 minutes, stirring occasionally. Once the mixture is cooked, add the cream or milk and stir until heated but not boiling. You will now have lovely, rich, creamy porridge.
- Spoon the cooked porridge into warm bowls and, for ultimate extravagance, drizzle with lots of sticky golden syrup, honey or sprinkle with brown sugar.
- NB: If guilt takes over and you don't want to go the whole hog, try a less podgy version of the porridge using skimmed milk. You can add extra milk in place of the cream at the end of the cooking time.
My mom always made "porridge" for us using milk instead of water, so maybe I do have some British bloodlines way back there :)! I did try to make it less "podgy" and used Simply Smart Fat Free Milk and Fat Free Half and Half instead of the full fat versions. This made for a "stick to your ribs" breakfast that kept me from getting hungry for about 6 hours!!! Very filling. Thanks for reminding me that I should eat my oats!
Very very tasty....it definitely takes oats to a whole new level. I made this recipe using steel cut oats for lunch today. Only had to adjust the cooking time as they take longer to cook. I don't think I will ever be able to go back to cooking my oats in water again...so much for oats being heart healthy :). Thanks French Tart for posting this very scrumptious recipe. Made and reviewed for the 39th AUS/NZ Recipe Swap.
Delish winter breakfast! This is THE best porridge I have ever tasted. For one serving I used 3/4 cup a mixture of both heavy cream and plain rice milk instead of the full-fat milk, 3/4 cup oats, and creamy honey in the mixture. For the single cream I used a 1/4 cup of heavy cream mixed with plain rice milk. On top I sprinkled brown sugar. I would make this again!