The Nation's Favourite - Podgy Porridge!

"This recipe is one that I have been making for ages at home, however, this particular recipe, is the one that was published in The Nation's Favourite Food cookbook, a poll run by the BBC to "capture" the Nation's best loved and top 100 recipes - the Nation being the Great Britain. Jo Pratt is the author of this recipe, but, I have tweaked a bit here and there, to my own personal tastes! Enjoy a bowl of Podgy Porridge on a cold and wet winter's morning! I have added a Non-Podgy version at the end of the recipe as well!"
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by Chef floWer photo by Chef floWer
Ready In:
20mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Place the milk in a large, non-stick saucepan and bring to the boil. Briskly stir in the oats, honey, cinnamon and salt.
  • Bring to a very gentle simmer and cook for 8 - 10 minutes, stirring occasionally. Once the mixture is cooked, add the cream or milk and stir until heated but not boiling. You will now have lovely, rich, creamy porridge.
  • Spoon the cooked porridge into warm bowls and, for ultimate extravagance, drizzle with lots of sticky golden syrup, honey or sprinkle with brown sugar.
  • NB: If guilt takes over and you don't want to go the whole hog, try a less podgy version of the porridge using skimmed milk. You can add extra milk in place of the cream at the end of the cooking time.

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Reviews

  1. My mom always made "porridge" for us using milk instead of water, so maybe I do have some British bloodlines way back there :)! I did try to make it less "podgy" and used Simply Smart Fat Free Milk and Fat Free Half and Half instead of the full fat versions. This made for a "stick to your ribs" breakfast that kept me from getting hungry for about 6 hours!!! Very filling. Thanks for reminding me that I should eat my oats!
     
  2. Very very tasty....it definitely takes oats to a whole new level. I made this recipe using steel cut oats for lunch today. Only had to adjust the cooking time as they take longer to cook. I don't think I will ever be able to go back to cooking my oats in water again...so much for oats being heart healthy :). Thanks French Tart for posting this very scrumptious recipe. Made and reviewed for the 39th AUS/NZ Recipe Swap.
     
  3. Delish winter breakfast! This is THE best porridge I have ever tasted. For one serving I used 3/4 cup a mixture of both heavy cream and plain rice milk instead of the full-fat milk, 3/4 cup oats, and creamy honey in the mixture. For the single cream I used a 1/4 cup of heavy cream mixed with plain rice milk. On top I sprinkled brown sugar. I would make this again!
     
  4. Oh my, this was sinfully yummy! There is no reason to ever have those instant packets again! Made as written and topped with brown sugar. My boys will love this when I make it again tomorrow. FT, thanks for another scrumptious recipe! Made for Virtual Culinary Cruise 2009.
     
  5. I was looking for an indulgent comfort food for breakfast, and decided to make this, and, like previous reviewers, I think this is a recipe much better than the sum of it's parts. I made it exactly according to the recipe(full-fat), except I added some fresh grated nutmeg with the cinnamon. Amazing with some fresh fruits...i think i'll make it in the fall and add raisins in with the oats, and cook some chopped apples(I live in apple country....lots of wonderful local apples) in the cream before i mix it in-Yum!
     
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Tweaks

  1. My mom always made "porridge" for us using milk instead of water, so maybe I do have some British bloodlines way back there :)! I did try to make it less "podgy" and used Simply Smart Fat Free Milk and Fat Free Half and Half instead of the full fat versions. This made for a "stick to your ribs" breakfast that kept me from getting hungry for about 6 hours!!! Very filling. Thanks for reminding me that I should eat my oats!
     
  2. Delish winter breakfast! This is THE best porridge I have ever tasted. For one serving I used 3/4 cup a mixture of both heavy cream and plain rice milk instead of the full-fat milk, 3/4 cup oats, and creamy honey in the mixture. For the single cream I used a 1/4 cup of heavy cream mixed with plain rice milk. On top I sprinkled brown sugar. I would make this again!
     
  3. Photo-Tag game: This was really yummy. It was so smooth and creamy. I used maple syrup instead of honey an also sprinkled a bit of fresh nutmeg along with the cinnamon. I'll never go back to my way of making porridge anymore! Thanks FT!
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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