Shakespeare got it wrong about cold porridge!

It seems to me that Shakespeare may have been barking up the wrong tree here as cold porridge, used properly, can be a really good thing!

I know, I expect we all do, that oats are good for us but I don’t like porridge!

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.For some reason, even though I don’t like porridge, I always feel Drambuie and clotted cream would be the perfect additions!

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) cold porridge. 

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.  

100g cooked porridge
1 tbsp plain flour
½ tsp baking powder
pinch of salt
a little milk

~   Mix together the (slightly warmed) porridge, flour, baking powder and salt.
~   Stir in enough milk to make a soft dropping consistency.
~   Shallow fry spoonfuls of this batter in a little hot oil (or leftover bacon fat would be good!) turning once, till both sides are crisp and golden.
~   Serve with butter and honey or maple syrup.

Porridge Chocolate Chip Brownies

600g cold porridge 
3 tbsp cocoa powder
1 tsp instant coffee granules – crushed
225g light brown sugar
3 eggs
1 tsp vanilla extract
100g dark chocolate coarsely chopped
140 g plain flour

~   Preheat oven to 325ºF/160ºC/Gas 3.
~   Butter an ovenproof dish – I used one of those obloganal Pyrex dishes that are about 9” x 6”.
~ Mix together the (slightly warmed) porridge, the cocoa, coffee and sugar. 
~   Whisk together the eggs and the vanilla extract and then whisk into the porridge mixture.
~   Fold in the flour and chopped chocolate.
~   Bake till set but still fudgy in the middle – about 30 minutes.
~ Eat warm (or cold) with clotted cream.

Good idea – leave out the coffee and use dark chilli chocolate in the recipe!

Porridge & Dried Cherry Muffins

Makes 12

120g flour
180g soft light brown sugar
1 tsp baking powder
1 tsp bicarbonate of soda
120ml vegetable oil
2 eggs, lightly beaten
1 tsp vanilla extract
200g cold porridge
a handful of dried cherries (you could soak them in a little brandy first if you like – just saying

~   Preheat oven to 350ºF/180ºC/Gas 4.
~   Grease or line a 12 hole muffin pan.
~   Mix together the dry ingredients except the cherries.
~   In a separate bowl mix together wet ingredients, including the porridge.
~   Add wet to dry ingredients and stir in just enough to moisten the dry ingredients.
~   Fold in the cherries (drained if soaked in brandy – you’ll have to drink the drainings)
~   Divide between the muffin (I can’t decide what to call them – sections/holes/ dips/hollows) things and bake for about 20 minutes till risen, golden and springy.

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 of bananas which works well too!

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.

Look inside here.

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