Figuratively speaking I’m killing two birds with one stone today. Today is Burns Night, the birthday celebration of Robert Burns, and it’s also the beginning of National Breakfast Week. The prospect of a supper involving haggis, mashed potatoes and swede doesn’t excite me all that much, BUT PORRIDGE is another matter entirely. Porridge is the Scottish breakfast of choice, a good choice I might add, so it would be completely foolish of me to pass it up this morning.
Here’s some Scottish porridge facts.
- Traditionally porridge is meant to be served in a wooden bowl and eaten with a ‘Spurtle’ (looks a bit like a wand). There’s even whole event called the World Porridge Making Championship, in which you could win the ‘Golden Spurtle’. Fancy.
- Scottish porridge is meant to be solely made with oats, water and salt or else it isn’t ‘authentic’. Well, rules are meant to be broken.
- You’re meant to stir it with your right hand, clockwise, or else you’ll die. Legit.
- Robert Burns loves porridge, look! –
“But now the supper crowns their simple board,
The halesome parritch, chief o Scotia’s food”
Now I’m done justifying my breakfast of choice this morning, I’ll get on to the good bit.
The thought of oats, water and salt make for an extremely boring meal, and we all know by now that I don’t do boring. I like to add however many ingredients I possibly can, and I like an experiment. I’ve been thinking of ingenious ways to further the theme here, so what’s a great Scottish dessert? If any of you haven’t ate, or even heard of, cranachan before then it’s typically a mix of toasted oats served with whipped cream, whisky, honey and raspberries. Voilà!
Instead of whipped cream I used The Dairy Collective’s Scottish Raspberry yogurt and swirled in a handful of dried raspberries instead of fresh. You can leave out of the whisky if you wanted but it’s Robert’s birthday and he’d want you to. If that isn’t a good reason for whisky in the morning then I don’t know what is.
- 1/2 cup rolled or pinhead oats
- 1/4 cup milk, I used almond
- 1/4 cup water
- a pinch of salt
- a pinch of cinnamon
- 1 teaspoon Scotch whisky, optional
- 1/2 cup raspberry yogurt
- a drizzle of heather honey
- handful of dried raspberries, granola and seeds to top
1) In a saucepan over medium heat, toast the oats for a few minutes or until they become fragrant.
2) Next add the milk and water and bring it all to a boil, stirring frequently with a wooden spoon (or a spurtle!)
3) Once the mixture has began to boil, turn the heat down and simmer for 5 minutes with the lid on. Add the pinch of salt and the cinnamon, and then continue to cook for a further 5 minutes or until you get the consistency you want.
4) Remove from the heat completely, add the whisky and 1/4 cup of the yogurt and leave to sit for 5 minutes.
5) Serve in a bowl, pour on the remaining yogurt and add your topping and then drizzle on some honey.