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    You are in: Home / Breakfast / The Nation's Favourite - Podgy Porridge! Recipe
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    The Nation's Favourite - Podgy Porridge!

    The Nation's Favourite  -  Podgy Porridge!. Photo by breezermom

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    French Tart's Note:

    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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    Units: US | Metric


    1. 1
      Place the milk in a large, non-stick saucepan and bring to the boil. Briskly stir in the oats, honey, cinnamon and salt.
    2. 2
      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.
    3. 3
      Spoon the cooked porridge into warm bowls and, for ultimate extravagance, drizzle with lots of sticky golden syrup, honey or sprinkle with brown sugar.
    4. 4
      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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    Ratings & Reviews:

    • on February 19, 2011


      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!

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    • on April 08, 2010


      Very very 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 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.

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    • on March 22, 2010


      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!

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    Nutritional Facts for The Nation's Favourite - Podgy Porridge!

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 444.2
    Calories from Fat 176
    Total Fat 19.6 g
    Saturated Fat 10.2 g
    Cholesterol 52.4 mg
    Sodium 101.1 mg
    Total Carbohydrate 53.7 g
    Dietary Fiber 5.9 g
    Sugars 13.9 g
    Protein 14.5 g

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