Recipe by French Tart
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!
Top Review by breezermom
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!
- 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
Directions See How It's Made
- 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.