Late January/early February Seville oranges arrive at our shores waiting to be made into delicious marmalade. In my earlier post ‘Marmalade making, the Slow Food way’ I mentioned that this was the first year I had made my own and since, well I have become obsessed with the orange-y bitter sweet spread. So excited by the seasonal preserve and over the moon that I had made my own, I was motivated to write this recipe for Mary’s Meals ‘Power of Porridge’ campaign;
Marmalade Custard Madness
- Serves two
- Cooking time 20 mins
1 cup medium oatmeal
1 cup of water
Scant ¼ teaspoon sea salt
½ pint of organic milk
1 heaped tablespoon of cornflour
1 generous teaspoon of barley malt extract
1/4 teaspoons of bourbon vanilla extract
2 generous dessert spoonful’s of homemade marmalade
- Place the oatmeal and water into a bain marie or a heavy based saucepan. Stir thoroughly over a high heat for 5 mins.
- Stir the salt into the oatmeal.
- Reduce the heat and cook for 10 mins, stirring regularly.
- Whilst the oatmeal is cooking prepare the custard. Start by putting half of the milk into a separate saucepan.
- To the remaining cold milk add the cornflour, stirring it in quickly and thoroughly to avoid lumps.
- Heat the milk in the saucepan briskly for 2-3 mins, until the milk starts to steam.
- Remove the saucepan from the heat and quickly stir in the cold milk with cornflour.
- Return the milk saucepan to the heat.
- Add the barley malt extract to the milk and stir in thoroughly.
- Heat for 2-3 mins.
- Then remove the milk saucepan from the heat and set aside for 2 mins.
- Add the vanilla extract, stir and leave to infuse for 2 mins.
- Then add the custard mix to the cooking oatmeal, stirring in thoroughly.
- Cook the custard Porridge for another 5 mins.
- Remove Porridge from heat and serve into bowls.
- Swirl a the marmalade into the custard Porridge and serve immediately.