Print Recipe SPICED BAKED PORRIDGE
As a Scot, I have to include porridge, don’t I? It is sometimes seen as a bit of an austere breakfast, and made in the traditional way, with just water and salt, it can be. But this is porridge like I never had as a child, enriched with cream, nuts and spices. Cooking it in the oven takes away the pain of having to stir it constantly on the hob, and caramelising the sugar under the grill at the last minute turns it into a kind of healthy crème brulée.