Pinhead oat porridge

PT30M

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Ingredients

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Oat porridge

  • 225g of pinhead oatmeal
  • 250ml of milk
  • 20g of butter
  • 35g of caster sugar
  • 1 pinch of ground nutmeg
  • 1 pinch of ground cinnamon
  • 50ml of double cream
1
The evening before serving, soak the oatmeal in a bowl of water for 12 hours
  • 225g of pinhead oatmeal
2
Next day, drain the oatmeal and put it in a saucepan with the milk and butter. Bring to the boil then simmer gently, stirring occasionally, for 20-25 minutes or until the oats have softened
  • 250ml of milk
  • 20g of butter
3
Remove from the heat and beat in the sugar, then the spices to taste. Stir in the double cream and serve
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