Scottish porridge

True porridge should be cooked in a pan and stirred with a wooden spurtle (stick). I like my porridge with dried fruit (dried cherries here), lashings of cream and a drop of whisky. Enjoy!

110g/4oz pinhead or rolled oats and 275ml/9½ fl oz water or milk or a mixture of both

- Place the oats in a heavy saucepan and add the milk or water.
- Bring to a slow boil, stirring all the time until the porridge begins to thicken.
After approx 7 mins (sooner if the porridge is thick enough and heated all the way through) remove from the heat and leave to stand for 1 min.
- Serve in warmed bowls with either maple syrup, brown sugar, golden syrup or a teaspoon of jam as preferred.

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