Meals and Courses

  • 500 g (1 lb) eating apples, peeled, cored and roughly chopped
  • ½ teaspoon ground mixed spice
  • ½ teaspoon ground ginger
  • 5 tablespoons soft brown sugar
  • 8 tablespoons water
  • 600 ml (1 pint) milk
  • 150 g (5 oz) porridge oats

Place the apples in a medium, heavy-based saucepan with the spices, 3 tablespoons of the sugar and the measured water. Bring to the boil, then reduce the heat to a simmer. Cover and simmer over a very gentle heat for 4–5 minutes, stirring occasionally, until the apples are soft yet still retaining some of their shape. Set aside with a lid to keep warm while making the porridge.

Bring the milk and remaining sugar to the boil, stirring occasionally. Remove from the heat and add the porridge oats. Stir well, then return to a low heat, stirring continuously for 4–5 minutes until the porridge has thickened.

Stir half the apple mixture through the porridge until well mixed, then ladle into 4 warmed serving bowls. Spoon over the remaining apple mixture and drizzle with the toffee apple syrup to serve, if liked.

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