Waking up to a warming bowl of deliciously spiced gingerbread oatmeal porridge is the best way to start a crisp Autumn day. Combining her grandmother’s gingerbread recipe with the creamy porridge she would make for her every morning, Karen created this recipe specially for The World Porridge Championships.
45g Mornflake medium oatmeal
1 tspn ground ginger
1/8 tspn mixed spice
1/8 tspn ground cinnamon
1 large piece of stem ginger, finely diced + extra for serving
2 tspn sultanas
1 tbspn golden syrup
1 tspn stem ginger syrup
150ml whole milk
50ml single cream + extra for serving
Place the oatmeal porridge, spices, stem ginger and sultanas in a saucepan and add both of the syrups, milk and cream.
Simmer over a low heat, stirring continuously with a spurtle, for about 10 minutes, until the porridge is thick and creamy.*Adjust by adding extra milk if the porridge is too thick.
Spoon the porridge into a bowl (or Kilner breakfast Jar) and scatter the chopped stem ginger over the top, along with the single cream to serve.