My Grandma's signature dessert was a Bakewell Tart. I would like to say they were perfect, often they weren't. Don't get me wrong, they were delicious - almonds, raspberries and buttery goodness - hmm. But, she would often unintentionally under bake them, so they ended up being gooey in the middle. Whilst, technically, they perhaps weren't the perfect bakes, I loved this gooey centre. It was almost she was an accidental trend setter for the half-baked cookie dough craze.
I think this porridge kind of captures the warmth of my Grandma's cookie-dough like Bakewell Tart. It's really yummy.
Serves 1
Ingredients:
Porridge
1/2 cup Oats
1/2 cup Milk
1/2 cup water
5 drops almond extract
A few almonds, chopped
Pinch of salt
Topping
1 tbsp jam (I use raspberry)
Yogurt
A few almonds, chopped
3 glacé cherries, halved
(Notes on substitutions found below the method)
Method:
Mix together the porridge ingredients. On the hob: place them in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place them in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.
Swirl through the jam, then top with yoghurt, almonds and cherries.
Notes and substitutions:
Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.
Milk: Any milk works, including soy and nut milks.
Cocoa powder: You can also use cacao powder.
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