britishporridgeoatsvegetarianbreakfaststovetop

Porridge

Name: Porridge
Prep time: 1 min
Cook time: 12 min
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 100 g steel-cut oats; 500 ml water; 1 g fine salt; 60 ml double cream; 20 g honey; 10 ml Scotch whisky

This porridge is warm, creamy, and deeply comforting, with the nutty chew of steel-cut oats at its centre. A swirl of double cream, sweet honey, and a little Scotch whisky turn it into a simple but luxurious Scottish-style breakfast.

15 min

2 servings

354 kcal

British

Ingredients

Porridge pot

100 gsteel-cut oats
500 mlwater
1 gfine salt

To serve

60 mldouble cream
20 ghoney
10 mlScotch whisky

Instructions

1
Measure the oats, water, and salt. In a medium saucepan, bring the water to a boil over medium-high heat.
2
Stir in the steel-cut oats and salt, then reduce the heat to low. Cook gently for 10-12 minutes, stirring often, especially in the last few minutes, until the oats are tender but still have a little bite and the porridge has thickened to a loose, creamy consistency. If it thickens too quickly, add a splash of hot water.
3
Take the pan off the heat and let the porridge stand for 2 minutes; this helps the oats finish absorbing liquid and become creamier.
4
Divide into 2 warm bowls. Spoon over the double cream, drizzle with honey, and add a small splash of Scotch whisky to each bowl, or serve the whisky at the table so each person can add it to taste.

Nutrition per serving

354 kcal

Calories

Protein

41g

Carbs

17g

Fat

Fiber

Notes

•For a more traditional texture, stir with a wooden spoon and keep the heat low to avoid scorching.
•Pinhead or quick-cooking steel-cut oats are the best choice to keep this recipe within 15 minutes; standard steel-cut oats may need longer.
•Warm the serving bowls with hot water before filling so the porridge stays hot longer.
•If serving children or avoiding alcohol, omit the whisky and add a little extra honey or cream.

Background

Porridge has been a staple in Scotland for centuries, especially in oat-growing regions where oats thrived better than wheat. Traditionally it was made simply with oats, water, and salt, then served plain or with milk or cream. Rich additions such as honey and whisky are more celebratory touches that build on that humble foundation.

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