Home › Recipes › Breakfast & Brunch
Proper Porridge with Honey
Slow-cooked pinhead oatmeal porridge, creamy and rib-sticking, finished with good English honey and a splash of cold milk.
- Prep
- 2 min
- Cook
- 20 min
- Total
- 22 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Medieval
Ingredients
- 80g pinhead or rolled porridge oats
- 600ml whole milk (or half milk, half water)
- Pinch of sea salt
- 2 tbsp English honey
- Cold milk or cream, to finish
- Handful of berries, optional
Method
- Tip the oats, milk and salt into a heavy-based pan and bring slowly to a gentle simmer.
- Cook over the lowest heat for 15–20 minutes, stirring often, until the oats are swollen and the porridge falls softly from the spoon.
- Rest off the heat for 2 minutes — it will thicken to the perfect consistency.
- Ladle into warm bowls, drizzle generously with honey and pour round a moat of cold milk or cream.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.