Sticky Toffee Chocolate Brûlée porridge. Demerara sugar Dark chocolate drops Dark brown soft sugar Soaked mashed dates Cinnamon Soak 100g pitted dates in 150ml boiling water and set aside. Make your porridge (I used 1 cup fine oatmeal to 2.5 cups water) plus the dark brown sugar When thickening add the dark chocolate and orange […]
Catherine Caldwell, Calgary, Canada – World Porridge Making Championships Speciality Winner 2010 Highwood Crossing’s steel-cut oats, from south of Calgary, Alberta, Canada, are ground a bit coarser than the pinhead oats of Scotland (the coarsest grind found in Scotland), which gives this dish a texture that I like. The apple reduction I use looks like […]
Fi Bird from Stirrin’ Stuff sent us the recipe for this simple oatmeal treat for all ages. The sweetened crushed pumpkin seed and pinhead oatmeal can be stored in an airtight tin and is useful for decorating puddings and also sprinkling on porridge at breakfast time. What to find: 50g pinhead oatmeal; 25g crushed pumpkin […]
Created by Carali McCall. This is an athlete’s top choice for a delicious, nutritious meal to start the day – or anytime of day! This porridge recipe is inspired by my grandfather who has porridge every morning religiously. He is a healthy 90 year old, and the doctor’s say he has a heart of a […]
This speciality porridge recipe was contributed by World Porridge Making Championships 2009 contender, Steve Wallace – a Glaswegian who now lives on the Isle of Bute. 2 cups fine or medium pinhead oatmeal. 1 400ml can coconut milk. 1tbsp good Thai red curry paste (not a jar of sauce!) 1 medium onion finely chopped. 1-2 […]
Maria Soep, Roineabhal Country House, Argyll . World Porridge Making Champion 2007 Ingredients: 180g organic pinhead oatmeal. 800ml water. Pinch of salt. Double cream. Roasted and chopped hazelnuts. Alaskan Birch syrup (or maple syrup). Method: I normally don’t soak my oatmeal but in a double boiler add the oatmeal, water and pinch of salt – this can be […]
Lara Smith – The Buccleuch Arms Hotel, Moffat. Speciality Winner 2005 Ingredients 1.5 cups porridge soaked overnight. 1.5 cups water / 1 vanilla pod, (split lengthways). Next day, cook 3 cups soaked porridge / 2 cups water / 3 pinches salt. 2 tablespoons caramelized condensed milk, which is achieved by pre-boiling for 4 hours. 1 […]
