Jocasta Innes

Porridge

Preparation info

  • 1

    serving
    • Difficulty

      Easy

Appears in
The Paupers Cookbook
The Paupers Cookbook

By Jocasta Innes

Published 2014

  • About

Porridge oats - not the instant type - are greatly improved by steeping overnight in milk before cooking. This brings out all their flavour and gives a creamy texture. The Scots name for this used to be Crowdie-Mowdie. They also used to steam the oats for two hours, but I think that is a refinement which can be disregarded.

Ingredients

  • 25 g (1 oz) porridge oats
  • 175 ml (6

Method

Mix all the ingredients together and leave overnight. To cook, bring the milk and oats slowly to simmering point and cook gently for 5-8 minutes, or until the porridge thickens.