I’m really enjoying watching the new CBeebies Katie Morag series at Sunday afternoon tea time. However I’m always in a bit of a quandary on what to bake to go with the Sunday pot of tea. What is the perfect biscuit or cake to bake, to accompany Katie Morag? Well in last Sunday’s episode ‘Katie Morag and the Old Teacher’ I got my answer!
In the episode Granny Island presented a rather sad Neilly Beag with a plate of ‘Porridgies’ to cheer him up. Whilst the oaty biscuits, very similar to flapjacks or cereal bars, may not have gone down well with an unhappy Neilly Beag, I was happy that I got the the answer to my tea time question.
‘Porridgies’ are nice and simple to make and anyone of any age (with a little help from an adult when using the oven) can make this oaty treat. I’ve even added a little pinch of the Hebrides to this recipe thanks to the fantastic salt that comes from the Isle of Lewis (where the episodes are filmed).
50g Demeraara Sugar
3 Tablespoons Golden Syrup
200g Mornflake Gold Scottish Jumbo Oats
Pinch of Hebridean Sea Salt
Put the butter, sugar and syrup into a large saucepan.
Place the saucepan over a low heat and gently melt all the ingredients.
Then stir in the oats and salt, making sure everything is combined.
Spoon the oaty mixture into a baking dish and smooth with the back of the spoon.
Pre-heated the oven to 160c.
Place the baking dish on the top shelf of the oven and cook for 20-25 mins or until the Porridgies are a nice golden brown colour.
Then remove the baking dish from the oven and allow the Porridgies cool.
Whilst still in the baking dish, cut the Porridgies into generous squares.
Carefully remove the squares one at a time and serve the Porridgies with a pot of tea or a glass of milk to thoroughly enjoy the next episode of Katie Morag.