 Porridge, Ready to Eat |
The origins of Porridge go far back into Scottish history. It used to be either cooked overnight or in the morning, eaten for breakfast and then the remainder left to set in slabs to be eaten during the day. There are many variations on the recipe. It is usually made, as below, with milk and cream though some recipes just use water with the oatmeal.
Ingredients:
(Serves two)
» 4 tablespoons medium oatmeal.
» 450ml/¾ pint/2 cups
water.
» 150ml/¼ pint/two thirds of
a cup milk.
» ½ teaspoon
salt.
» 1 tablespoon cream.
Method:
1. Place the oatmeal, salt, water and milk in a medium saucepan and bring to the boil.
2. Once the mixture has reached the boil, turn it down to simmer and stir continuously for 10-15 minutes. The mixture will bubble and thicken, so it is essential to keep stirring to make sure no lumps occur.
3. When the mixture has thickened, add the tablespoon of cream and stir in thoroughly.
4. Remove from the heat.
5. A number of toppings can be added to the porridge. These include brown sugar and milk or cream, as well as honey or treacle, sweet fruits like redcurrants, raspberries or blackberries and some soft fudges and chocolates for the sweet toothed.
