Ingredients
-
1 1/2
-
8
-
1
-
1/2
-
7
-
-
-
-
-
-
-
-
-
-
Directions
The Nation’s Favourite – Podgy Porridge!, 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!, 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!
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Steps
|
1
Done
|
Place the Milk in a Large, Non-Stick Saucepan and Bring to the Boil. Briskly Stir in the Oats, Honey, Cinnamon and Salt. |
|
2
Done
|
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. |
|
3
Done
|
Spoon the Cooked Porridge Into Warm Bowls and, For Ultimate Extravagance, Drizzle With Lots of Sticky Golden Syrup, Honey or Sprinkle With Brown Sugar. |
|
4
Done
|
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. |
