Scottish Porridge. Porridge is one of the best-known Scottish specialities. Usually eaten for breakfast, it is filling and makes a good start to the day especially when about to spend a long day in the hills. It is said that porridge should be eaten standing up.
One pint (600 ml) of water.
Two and a half ounces of medium oatmeal.
A pinch of salt.
Put the water into a saucepan and bring to the boil. Add the oatmeal while stirring to prevent any lumps forming. Cover and simmer gently for about 15 minutes. Add the salt and stir it in well. Cover the pan again and simmer for a further 10 minutes or until the porridge is fairly thick. Porridge is traditionally served hot with separate bowls of cream or milk. Each spoonful of porridge is dipped into the cream or milk and then eaten. Serves 2.
Best Scottish Cooking.
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12 hours ago
I used to love porridge. Porridge and banana was my absolute favourite. Until I went away last summer for two months and had to eat it every single morning. Not only that, we had to cook it over an open fire. Burnt porridge is not good!
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