The Marmalade Awards and Mornflake Marmalade Porridge


Simmering marmalade pan

As it is the weekend of the Marmalade Awards and I’ve spent the weekend washing, chopping and peeling Seville’s, today’s Porridge had to be Marmelo Marmalade Porridge. This is the recipe I wrote for Mornflake Cereals, one of the ‘Winter Wonders’ series. I love having a slow breakfast on Sunday’s. I cook up Mornflakes best coarse oatmeal and smother it in marmalade then settle down to watch Andrew Marr and get my weekly fix of the political world.

I hope you enjoy the recipe.

Marmelo Marmalade Porridge


I absolutely love marmalade, a favourite since childhood when I was transfixed with stories of Paddington Bear and his famous marmalade sandwiches. I also know that I’m not alone, since finding out about the Marmalade Festival held every year in Cumbria!

Whilst I’ve always loved marmalade, I’ve always eaten Porridge for breakfast. Since it’s a traditional on-toast breakfast favourite I’ve always felt like I miss out on optimum marmalade eating opportunities. That is until recently when I had eureka moment, to put it on my Porridge!

The recipe is named ‘Marmelo Marmalade’ as a nod to the origins of marmalade. Dating back to the Middle Ages the dish of marmalade was originally made from imported Portuguese Quinces or ‘marmelo’, hence the name! However as time passed and import duties rose marmalade became made from Seville oranges which were cheaper to import.

In keeping with the historic marmalade whilst keeping to a classic flavour, I use an English quince and Seville orange marmalade for the recipe.  I think Marmalade Porridge works well, two breakfast classics together, and I hope you do too. In the style of marmalade this Porridge has a slight bitter flavour. However if you prefer yours a bit sweeter I recommend drizzling a nice big spoonful of golden syrup over your Porridge.

  • Serves Two
  • Cooking and preparation time – 24 minutes


1 cup of Mornflake coarse Oatmeal

2 cups of water

Pinch of sea salt (1/4 teaspoon)

2 generous tablespoons of marmalade*

Orange and Lemon zest**

Optional – tablespoon of golden syrup

* You can use another type of marmalade; just make sure it’s full of fruit for lots of flavour.

** Use unwaxed oranges and lemons and preferably organic. As you are eating the peel of the fruit it is important to know that it has not been treated with pesticides.


Place boiling water into the base saucepan of a Porringer or Bain Marie.

In the top saucepan place the oatmeal and the cups of water and stir thoroughly.

Bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.

Add and stir in the salt.

Continue to stir regularly.

Whilst the oatmeal is cooking wash the orange and lemon thoroughly.

With a fine grater or zester take the zest from the orange and lemon being careful not to remove the pith.

Set this aside.

Continue to cook the oatmeal until it reaches a nice thick consistency. This will take between 20-22 minutes.

Once cooked remove from the heat and set aside for 1-2 minutes, allowing the oatmeal to turn into a Porridge with a nice creamy consistency.

Spoon the Porridge into bowls.

Into each bowl swirl a generous table spoonful of marmalade.

Sprinkle a little orange and lemon zest over the top.

Pour a spoonful of golden syrup over the top if you like a bit more sweetness.

Serve and eat the Porridge hot.

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