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!
Provided by French Tart
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 444.2, Fat 19.6, SaturatedFat 10.3, Cholesterol 52.4, Sodium 101.2, Carbohydrate 53.7, Fiber 6, Sugar 13.9, Protein 14.6
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