Gingerbread (Ginger Parkin) Porridge

Serves	1
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Breakfast, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Christmas, Thanksgiving
Region	British
By author	Karen Burns-Booth

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 recipe and the delectable creamy porridge that she used to make every morning when I stayed with her. (Serves 1)

Ingredients

45g Mornflake medium oatmeal
150ml whole milk
1 teaspoon stem ginger syrup, plus extra for drizzling on finished porridge
1 tablespoon golden syrup
1 tablespoon sultanas
1 large piece of stem ginger, finely diced + extra for serving
1/8 teaspoon ground cinnamon
1/8 teaspoon mixed spice
1 teaspoon ground ginger
50ml single cream + extra for serving

Note

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. (Serves 1)

Directions

Step 1	Place the oatmeal porridge, spices, stem ginger and sultanas in a saucepan and add both of the syrups, milk and cream.
Step 2	Simmer over a low heat, stirring continuously with a spurtle, for about 10 minutes, until the porridge is thick and creamy.*Adjust by adding extra milk if the porridge is too thick.
Step 3	Spoon the porridge into a bowl (or Kilner Jar) and scatter the chopped stem ginger over the top, along with the single cream and more ginger syrup to serve.