Thursday, January 08, 2009


This is quite an old post from the List Writer. But if you like porridge, she has a good range of topping and liquid variations.

My standard recipe:

  1. One chinese teacup of good-quality oats (about 50ml), put into a small saucepan, with the same volume of milk, and a half volume of water from the electric kettle (the temperature is anywhere between 'boiling' and cold, but it means the next step takes less time then with cold tap water).
  2. Bring to the point of boiling, stirring constantly.
  3. Instantly turn the heat to minimum.
  4. Put the oven timer to 15 minutes, and go and do other stuff for at least five minutes.
  5. If the other stuff includes the kitchen, stir. Possibly add a bit more milk.
  6. Leave it to cook for somewhere between 5 and 15 minutes: do not cook fro more then 15 minutes, otherwise it goes too glutinous.
  7. If it is too solid, add more milk to the saucepan before you serve it.
  8. Put some soft brown sugar in a bowl, add the porridge, then some cream or milk
  9. Eat.


tea and cake said...

oh, yum! I wish I hadn't already eaten my duck egg on toast, now!
Hello, I found you via roobedoo.

Shan said...

Mmmm, that sounds so good.

I think it's the "Chinese tea cup" that makes it so appealing.

scarletti said...

Thank you so much for looking in on me and Really Truly Hearing me. Your comment is to be valued and acted upon! Thank you.

Biggest Small has to be content with ReadyBrek so best not leave this recipe around... or I could be in trouble!