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Winter Porridge Recipe

Winter Porridge Recipe

Winter Porridge Making
Winter Porridge Making

Click here to see Athene making porridge with a Spurtle

Keep the cold out with a delicious bowl of porridge made the traditional way with a Spurtle

  • 225g pinhead oatmeal
  • 250ml milk
  • 20g butter
  • 35g caster sugar
  • Pinch ground nutmeg
  • Pinch ground cinnamon

Soak the pinhead oatmeal the night before in water (the water softens the oatmeal so it cooks up into a creamy richness)

At breakfast drain the oatmeal and put it in a saucepan with the milk and butter

Bring to te boil and then simmer gently, stirring occasionally with the Spurtle for 20-25 minutes until the oats have softened. (You can cheat and use porridge oats for a much quicker result). The Spurtle will stop the porridge sticking to your pan

Remove from the heat and add the sugar and spices to taste. Even a little double cream to transform your breakfast into a delicious treat

The Spurtle is a kitchen tool dating from the 15th Century

The word Spurtle most likely comes from the Latin word for Spatula

There is an annual Porridge Making Competition held in Scotland where the winner is awarded a golden Spurtle

This year’s competition will be held in Carrbridge in the Autumn

Candida Hopkinson

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