Delicious spiced, Gingerbread/Ginger Parkin style porridge made with traditional oatmeal porridge. Serve this with extra cream for an early morning indulgence. This porridge idea came from my grandmother’s Gingerbread (Ginger Parkin) recipe and the delectable creamy porridge that she used to make every morning when I stayed with her. Plus a recipe for a delectable creamy porridge with cinnamon poached apples and a crunchy crumble topping. For everyone who loves porridge and apple crumble, you can have them both in this fabulous breakfast dish now! Use your favourite granola for the topping.
World Porridge Making Championship®
cooking porridge to win
The Golden Spurtle®
This last weekend saw me travel from North Wales all the way up to Carrbridge in the Highlands of Scotland. And, all for a chance to make porridge, and enter my porridge recipes into the World Porridge Championships to chase that most elusive of prizes, The Golden Spurtle. Since 1994, the World Porridge Making Championship® has taken place each year in the Scottish Highlands village of Carrbridge. The oaty cook-off draws competitors from across the globe to compete for the coveted Golden Spurtle® trophy and title of “World Porridge Making Champion.” Young People can compete for the Silver Spurtle™ Trophy. Not satisfied with just oats, water and salt? Don’t worry, competitors also battle it out for the speciality trophy in a section that celebrates the versatility of porridge with past winners including a Scottish Tapas Platter, Fruity Date Porridge and Pinhead Risotto with Lemon. See if you can spot me in the photo below…..
…..I was asked to attend by Mornflake, who I’ve worked with before, as regular readers may remember, you can see my oaty recipes here: Four “Oat Cuisine” Recipes for Christmas Day and Overnight Oats with Honey & Raspberries . I was using Mornflake’s Stoneground Medium Oatmeal in my porridge recipes, which is what I use at home. As a contestant, you are required to make TWO bowls of porridge (well, six bowls actually, one bowl of porridge per recipe for each judge, and there are three judges) in the championships, one traditional porridge made with just oatmeal, water and salt, and a speciality porridge using oatmeal and any other ingredients or flavourings you like. My speciality porridge recipe was Gingerbread/Ginger Parkin Porridge, which is made with milk, cream, spices, stem ginger, golden syrup and ginger syrup.
My traditional porridge was made with 135g Mornflake medium oatmeal, 990mls Welsh spring water and some Halen Mon Welsh salt; and, I am thrilled to be able to tell you that I was a finalist and in the final SIX contestants for a cook-off to win the Golden Spurtle® There were thirty contestants with lots of them being ex-champions and winners in both categories, so not bad for a “Virgin” contestant entry! In fact I was so surprised at being called back, that I had already packed up all my pans and equipment, so I had to rush back to unpack them. I didn’t win the coveted Golden Spurtle® in the end, Lisa, a lovely lady who has been attending the championships for many years won, but I was super chuffed to in the final six, as well as being very pleased that Lisa finally won after entering so many times.
It was a fabulous weekend, filled with porridge and the chance to meet new people and make friends from all over the globe. My Gingerbread/Ginger Parkin Porridge recipe is shared below, along with a recipe for Apple Crumble Porridge, which I made specially for Mornflake and the run up to entering World Porridge Making Championship® Both recipes are shared below, as well as my other Mornflake recipes, which are shared just in time for Christmas this year. I hope you enjoy both of these recipes if you make them, and DON’T forget that the best way to stir porridge is with a SPURTLE, as I use when I make porridge. Karen
The spurtle (or “spurtel”, “spurtil”, “spirtle” or “spartle”) is a Scottish wooden kitchen tool, dating from the fifteenth century, that is used to stir porridge, soups, stews and broths.
The rod-like shape means that porridge can be stirred without congealing and forming lumps, unlike a spoon that would have a dragging effect during stirring, and the low surface area reduces the chances of porridge sticking to the instrument.
Spurtles are made from wood, including beech, cherry wood, and maple. They come in a range of sizes. Traditional spurtles have stylised thistles at the top, while modern ones often have a smooth taper.
The custom is that a spurtle should be used to stir in a clockwise direction with the right hand.