Porridge

Porridge

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
1–2
Photographer
Patricia Niven

Mum's Version

Ingredients

Quantity Ingredient
100g rolled (porridge) oats
pinch salt flakes
25g sultanas
1 tablespoon pepitas (pumpkin seeds)
1 tablespoon coconut flakes
1 banana, peeled and thinly sliced
100ml milk (whatever type you prefer)
honey, to serve (optional)

Method

  1. Add the oats, 500 ml water and salt to a small saucepan over a medium–low heat and cook for 7–8 minutes, stirring occasionally, until the oats are just starting to turn creamy. Stir through the sultanas, adding a splash of water from the kettle if the porridge starts to stick to the bottom of the pan, then remove from the heat and spoon into bowls.

    To serve, sprinkle over the pepitas and coconut flakes, top with the banana slices and pour over your choice of milk, drizzling over a little honey if you like things sweeter. Tuck in.

Dad's Version

Ingredients

Quantity Ingredient
75g rolled (porridge) oats
tiny pinch salt flakes
125ml milk, plus extra to serve
2 1/2 teaspoons sugar

Method

  1. The night before you want to eat the porridge, put the oats in a bowl and cover with the 250 ml water. Leave to soak overnight.

    The next morning, strain the excess water from the oats and rinse lightly, then transfer to a large saucepan together with the salt and half the milk. Cook over a high heat, stirring occasionally, for 3–4 minutes or until the milk has been absorbed, then stir in the rest of the milk and continue to cook until nicely warmed through.

    Pour into a bowl, tip a little cold milk over the top and sprinkle over the sugar to serve.
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