Virtually every morning in Winter I start my day with a bowl of porridge. Search out Macroom stoneground oatmeal which has the most delicious toasted nutty flavour. It comes in a lovely old-fashioned red and yellow pack which I hope they never change.
- 5½ ozs (155 g/scant 1 cup) Macroom oatmeal
- 32 fl ozs (950 ml/4 cups) water
- 1 level teaspoon salt
Soft brown sugar & pouring cream or at least full cream milk
Bring 4 cups of water to the boil, sprinkle in the oatmeal, gradually stirring all the time. Put on a low heat and stir until the water comes to the boil.
Cover and simmer for 15-20 minutes, stirring occasionally. Add the salt and stir again. Serve with single cream or milk and soft brown sugar melting over the top.
Left over porridge can be stored in a covered container in the fridge – it will reheat perfectly the next day.
Download Macroom Oatmeal Porridge as PDFTags: breakfast, oatmeal, porridge