Wayne’s Porridge

Name: Wayne’s Porridge
Yield: Serves 4–6
Cuisine: British
Ingredients: 225 g (8 oz) porridge oats; 100 ml (3½ fl oz) evaporated milk; 100 ml (3½ fl oz) double cream (single for a less rich finish); 50 g (2 oz) caster or light soft brown sugar; pinch of salt; 300 ml (½ pint) water (the water can be doubled and milk halved for a milder finish); 50 g (2 oz) caster or light soft brown sugar; 600 ml (1 pint) milk; 300 ml (½ pint) water (the water can be doubled and milk halved for a milder finish); 1–2 tablespoons golden syrup, to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This second porridge recipe was given to me by a fellow chef and friend, Wayne Tapsfield. He often makes this for the kitchen team during the winter months, and it’s now become a firm favourite. The recipe breaks every tradition, but gives loads of flavour.

Ingredients

225 g (8 oz) porridge oats
600 ml (1

Europe
United Kingdom
Breakfast
Vegetarian
Winter

Method

Bring the milk and water to the boil. Pour in the oats, whisking continuously. Once back to the boil, add the sugar and salt, reducing the heat to a soft simmer and stirring occasionally. After 8–10 minutes, add the evaporated milk and double cream. Continue to cook gently to warm the milk and cream for the final 2 minutes.

Remove from the heat and add the golden syrup to taste. The sup