Easy Sweet Porridge
"This is for the real sweet treat lovers. It makes for a rich breakfast but can be made within 10 minutes and with very few ingredients so is perfect for those of us a bit lazy to do real cooking first thing!"
- Ready In:
- 9mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1⁄2 cup rolled oats
- 1⁄2 cup water
- 1⁄2 cup milk (full-fat is best)
- 1 -2 tablespoon milk (optional)
- 1 -2 tablespoon golden syrup
directions
- Add rolled oats, water and the 1/2 cup milk in a saucepan.
- Simmer for 5 minutes.
- Test for texture, if you like it with more distinct grains this should be enough. If not, add a little of the extra milk.
- Repeat the test/milk adding once or twice more until the desired consistency. I usually simmer mine for 7 minutes.
- Serve immediately with the golden syrup on top. The syrup should run down the sides of the porridge, almost disappearing from the top so that the porridge 'swims'. Enjoy!
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RECIPE SUBMITTED BY
I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit).
I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time.
When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse.
I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings:
5 stars = great, I will make it again perhaps many times
4 stars = good, I will make it again but will probably adapt it
3 stars = ok, I may make it again but will definitely adapt it
2 stars = something went wrong
1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard
I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why.
Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you.
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