In this second blog post on making the perfect traditional Porridge I am going to share with you my recipe for making perfect pinhead Porridge…
As mentioned in my previous post, pinhead oatmeal is a full, thick grain which requires a long cooking time. Pinhead oatmeal is the only type of oat that I pre-soak, which I do for at least eight hours overnight.
It does take time to make traditional Porridge but it’s a hearty recipe that will keep you full all morning.
Perfect Pinhead Porridge
Serves – Two
Cooking and preparation time – Overnight soak of the oatmeal +30 mins cooking time
1 1/2 cups of pinhead oatmeal
1 cup of water
2 further cups of water
Pinch of sea salt
- In the top saucepan of a bain marie or Porringer place the pinhead oatmeal.
- Pour 1 cup of cold water over the oatmeal making sure it is completely covered.
- Leave to soak over night.
- In the morning pour the reaming two cups of water over the soaked pinhead oatmeal and stir thoroughly.
- Then put boiling water into the base saucepan of the bain marie.
- Place the full bain marie over a high heat.
- Cook the oatmeal, stirring regularly, for 5 mins.
- Then add the salt and stir thoroughly.
- Continue to cook the oatmeal, stirring frequently for approx 20 mins or until a thick Porridge consistency is achieved.
- Remove the bain marie from the heat.
- Remove the top saucepan and set aside for 2 mins.
- Spoon into bowls and serve hot.
I find pinhead oatmeal really satisfying to eat as a plain dish but if you want to add a topping I can recommend;
- Serving the oatmeal with a little jug of cream, to be poured over the Porridge during eating.
- Serving with a sprinkle of freshly ground black pepper.
- Or topping with just a little lemon zest and juice.