Shakespeare got it wrong about porridge!


I have received an interesting infographic about porridge!  Click here to see it in all its glory.

I know, I expect we all do, that oats are good for us and seemingly Barack Obama, Nelson Mandela and even Tony Blair are porridge fans (although, of course, the last one  may be lying!).  

Well I don't like porridge, so there!  It's not the taste, it's the texture. If you are happy with the mouth feel there are, of course, all sorts of wondrous additions such as maple syrup, jam, honey, butter, clotted cream or whisky that will make it even better. 

Luckily for me I am still able to get my oats (you understand that I had to get that it somewhere, don't you?) in other ways as I do know some fine things to do with leftover (or purpose made) porridge. 

So, although Shakespeare said, amongst many other things: 


it seems he may have been barking up the wrong tree so to speak as cold porridge, used properly, can be a really good thing!

Honey Oatmeal Scones ~ based on an Original Idea by Mrs. Beeton

Quite a while ago now I wrote an article for Vegetarian Living on Mrs. Beeton’s Vegetarian Cooking and this was one of her good ideas.  In my grandmother’s edition Mrs. B says to knead into cold porridge “as much flour as will enable it to be rolled out ¼” thick but that was a bit too basic and heavy for me so here is my version.

300g cold porridge
30g soft butter

1 tbsp honey
self-raising flour
(or plain flour and baking powder in the ratios 100g flour:1 tsp baking powder)

~   Preheat oven to 375ºF/190ºC/170ºC fan/gas 5.
~   Mix together the first three ingredients and then work in the flour to make a soft, sticky but manageable dough.
~   Knead lightly then roll out on a floured board to a thickness of about 20mm.
~   Cut into rounds or other shapes and lay on a greased baking tray.
~   Brush with milk and bake for 20-25 minutes till risen and golden.


Porridge Hotcakes

These are even better then normal pancakes served with maple syrup, butter and perhaps a tad of smoky bacon.  

See here for the oat pancake recipe and also find out how to make  Dried Cherry Muffins and Chocolate Chip Brownies from leftover Porridge.   Or how about ...

Oaty Banana Cake

120g soft butter
2 cups light brown sugar
2 eggs
475ml (use a measuring jug) leftover porridge
140g  plain flour
1½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 ripe bananas - coarsely chopped

~   Lightly grease a cake tin or loaf pan.
~   Preheat oven to 350ºF/180ºC/160°C fan/gas 4
~   Cream together the butter and sugar till light and fluffy.
~   Whisk in the the eggs and the porridge
~ . Sift together the dry ingredients and fold into the batter.
~   Fold in the bananas.
~   Pour the mixture into the cake tin and bake till risen, golden and springy to the touch - 35-40 minutes.
~   Cool in the tin for a few minutes then turn out.

This is really good drizzled with Sticky Toffee Sauce, the recipe for which is here where you will also discover that I am actually bananaphobic so ... I add chocolate and grated orange zest to the above recipe instead!

Further info and a few other ideas for leftover porridge (and at least 449 other potential leftovers) can be found in Creative Ways to Use Up Lefovers

a leftovers handbook of delicious recipes and ideas
Read More Here

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1 comment:

Charlotte Oates said...

These are so innovative. I love the idea of the scones and hotcakes in particular. I agree that the original scone recipe sounds a little too heavy, I think your version sounds much better.