When I was a child my father made the porridge. It was not namby-pambly stuff concocted from flakes of rolled oats, but the real thing made with pinhead oatmeal.
If cold weather grips, and there is time to make it, real porridge is still as comforting, warming and delicious as it ever was, and few books now tell you how to make it.
25 g (1 oz) pinhead or medium oatmeal
pinch salt
275 ml (½ pint) water
sugar, syrup, milk, cream as desired for serving
If you are using pinhead oatmeal it will need soaking over night. In this case mix the oatmeal, salt and water and leave until the morning. This is optional for medium oatmeal. In the morning bring it slowly to the boil, stirring all the time.
If you are starting to make the porridge in the morning, bring the salted water to the boil, add the (medium) oatmeal slowly, stirring continuously until it begins to thicken.
Simmer for about 20 minutes, stirring occasionally to prevent it sticking. If you want thicker porridge cook a little longer. I prefer it it so it just stands up on its own.
I like to eat it with creamy milk and Demerara sugar, but any sugar or golden syrup can be used.
