Oven-baked porridge with spices
6 servings
50 minutes
The recipe is taken from the book "The Cult of Home Cooking" by Gordon Ramsay. "Being a Scot, I have to include oatmeal in the menu, right? Porridge is sometimes considered a rather ascetic breakfast, which is quite possible if you cook it the traditional way, with water, adding only salt. But this recipe was never made for oatmeal in my childhood - with cream, nuts and spices. Cooking in the oven saves the cook from having to constantly stir the porridge in a saucepan on the stove, and the caramelization of sugar under the grill at the very end of cooking turns the dish into a kind of healthy alternative to crème brulee.
1
Preheat the oven to 180 degrees (gas mark 4).
2
In a bowl, mix oats with vanilla - crush the flakes with your fingers. Add spices, nuts, raisins, and pear, and mix well again. Add milk and cream, pour the mixture into a baking dish. Sprinkle with a small pinch of grated nutmeg.
- Rolled oats: 150 g
- Vanilla pod: 1 piece
- Ground cinnamon: 1 teaspoon
- Nutmeg: 0.5 teaspoon
- Almond: 50 g
- Hazelnut: 50 g
- Raisins: 75 g
- Pears: 1 piece
- Milk: 500 ml
- Heavy (double) cream: 200 ml
- Nutmeg: 0.5 teaspoon
3
Place in the oven and bake for 30–35 minutes until the oatmeal is completely soft and has absorbed all the liquid.
4
Preheat the grill to the highest setting. Sprinkle the porridge with sugar and place it under the grill for 3-4 minutes to let the sugar melt and form a crust.
- Demerara sugar: 2 tablespoons
5
Serve the porridge warm, adding a little more milk in a saucer if desired.
- Milk: 500 ml