Perfect Traditional Porridge; Coarse oatmeal a recipe for a perfect Sunday Porridge

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In this last blog post on making the ‘Perfect Traditional Porridge’ I am going to share with you the recipe for my favourite Sunday Porridge.

Coarse oatmeal recipeOn a Sunday morning, when things are a bit slower, I like getting my bain marie boiling to make Traditional Porridge with coarse oatmeal. I love the rough texture and slightly nutty flavour of coarse oatmeal. I slow cook the meal to ensure it’s full flavour and serve it topped with homemade marmalade. Then I sit back and watch the Andrew Marr programme (http://news.bbc.co.uk/1/hi/programmes/andrew_marr_show/default.stm) and catch up with the weeks events.

Coarse Oatmeal Marmalade Porridge

Coarse Oatmeal Porridge

Coarse Oatmeal Porridge

Serves Two

Cooking and preparation time – 30 mins

Ingredients

1 1/2 cups of coarse oatmeal

3 cups of water

Pinch of sea salt

2 tablespoons of your own homemade or good quality marmalade

Splash of cold milk to serve

Method

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

In the top saucepan place the oatmeal and the cups of cold 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.

After the oatmeal has been cooking for 5 mins add the salt and stir thoroughly.

Continue to stir regularly.

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 tablespoon of marmalade.

Splash a little cold milk over each of the bowls of Porridge.

Serve and eat the Porridge hot and enjoy your Sunday morning.

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