As a Scot I struggle to make my breakfast porridge with anything other than water and a generous dash of salt. Once cooked, I then pour cold milk over and sprinkle a little more salt on top. Its how my Nanna, Mother and generations of Scots eat it. But, to lots of people that's too much like gruel,so I've decided to try it with one of the most popular choices - Apple, and as long as tell my brain it's a pudding, then I can enjoy it in all its delicious creaminess. Its a great alternative to rice pudding at lunchtime. I've tried it with a few toppings and I've got to say that chopped banana and a gingernut biscuit crumbled over, is another of my favourites, followed closely by a crumbled Biscoff biscuit. Why not give this a try and let us know how you got on in the comments below We love to hear your feedback E x
Prep:- wash the apples.
Cut 1/4 from 1 apple for garnish, and slice thinly.
Grate the apples including peel. Discard the core.
Add the Porridge, milk and water to a pot. Cook on medium/high heat until the porridge begins to boil then lower the heat to a gentle simmer. Stir frequently to prevent its sticking to the pot.
Add the grated apples-including peel- into the porridge.
Stir through and allow to simmer for 8-10 mns, stirring frequently, till the porridge is thick and creamy.
Add a little extra water if it becomes too thick.
Divide between bowls.
Add the slices of apple and sprinkle over the brown sugar.
Serve immediately.
Easy swaps:- Apple for banana or raisins.
Milk for Almond,Coconut,or dairy free alternative.
Brown sugar for Cinnamon.
Add a swirl of cream for a little luxury
Clockwise:-
1)Traditional-made with water. Milk and salt added after serving.
2)Banana &Ginger-Made with milk and water, chopped banana and gingernut biscuit added after serving.
3) Apple-Cooked with milk,water and grated apple,slices of apple added once served.
4)Biscoff-Made with milk and water, Biscoff biscuit crumbled over after serving.
Ingredients
Directions
Prep:- wash the apples.
Cut 1/4 from 1 apple for garnish, and slice thinly.
Grate the apples including peel. Discard the core.
Add the Porridge, milk and water to a pot. Cook on medium/high heat until the porridge begins to boil then lower the heat to a gentle simmer. Stir frequently to prevent its sticking to the pot.
Add the grated apples-including peel- into the porridge.
Stir through and allow to simmer for 8-10 mns, stirring frequently, till the porridge is thick and creamy.
Add a little extra water if it becomes too thick.
Divide between bowls.
Add the slices of apple and sprinkle over the brown sugar.
Serve immediately.
Easy swaps:- Apple for banana or raisins.
Milk for Almond,Coconut,or dairy free alternative.
Brown sugar for Cinnamon.
Add a swirl of cream for a little luxury
Clockwise:-
1)Traditional-made with water. Milk and salt added after serving.
2)Banana &Ginger-Made with milk and water, chopped banana and gingernut biscuit added after serving.
3) Apple-Cooked with milk,water and grated apple,slices of apple added once served.
4)Biscoff-Made with milk and water, Biscoff biscuit crumbled over after serving.