Pinhead oat porridge
Adding a little double cream at the end transforms humble porridge into a luxurious treat – but that’s not all that sets apart this recipe from Marcello Tully. Most people put up with rolled oats or even instant powdery oatmeal for the sake of speed in the morning, but you’ll be amazed at the difference choosing nutty pinhead oatmeal makes to your breakfast time bowl of goodness. True, it takes a smidgen of planning: you need to soak the grains the night before, but the water does some of the work for you, softening the oatmeal so that it cooks to creamy richness in a reasonable timeframe
Ingredients
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
Method
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
- 35g of caster sugar
- 1 pinch of ground nutmeg
- 1 pinch of ground cinnamon
- 50ml of double cream
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Pinhead oat porridge
