Traditional oatmeal porridge
Traditions surrounding porridge-making are legion: sometimes the oats were added in batches, some at the beginning, some halfway through, and some at the end – the undercooked ones giving a contrast in texture and a nuttier flavour. Salt wasn’t added till halfway through, in case it should toughen the grains before they cooked: today the Scots still make their porridge with salt.
|21/2 oz (60g) medium oatmeal|
|1 tsp salt|
|Dark brown sugar (optional)|
|5 fl oz (150ml) single cream|
|Oven temperatures and Conversions|
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This recipe is taken from Delia Smith's Complete Cookery Course
In a medium saucepan, bring 1 pint (570ml) water up to a fast boil, then sprinkle in the oatmeal slowly, whisking it with a balloon whisk. Carry on whisking until the mixture returns to the boil, then reduce the heat, cover the pan and let the porridge cook very gently for 10 mninutes. After that add the salt, whisk it in, cover again and cook gently for a further 15 minutes or so.
The traditional way to eat porridge is without sugar and with an individual bowl of cream. But if you have a sweet tooth, sprinkle dark brown sugar over the porridge, let it melt a little, then pour in the cream so that it mingles with the sugar and marbles the surface. Wonderful on a cold, frosty day!
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