Porridge with Galloway Lodge Preserves Whisky Marmalade
We use Annadale Whisky, from one of Scotland’s oldest distilleries (Est.1836), in our whisky marmalade. When we cook this Marmalade, we wait until it cools completely before gently stirring in the whisky. This way the marmalade retains the depth of whisky flavour, complimenting the bitter orange. It is the perfect topping for porridge to warm up the winter months.
Serves 2
Ingredients
1 cup rolled oats
2 cups water or milk (dairy or plant-based, like almond or oat milk)
A pinch of salt or spoonful of honey to taste
1 jar of Whiskey Marmalade
Optional toppings: flaked almonds, pumpkin seeds or dried cranberries
2 cups water or milk (dairy or plant-based, like almond or oat milk)
A pinch of salt or spoonful of honey to taste
1 jar of Whiskey Marmalade
Optional toppings: flaked almonds, pumpkin seeds or dried cranberries
Method
1. First, in a medium saucepan, combine the oats and water (or milk). Heat to a gentle simmer. Stir continuously with a wooden spoon to keep a smooth consistency. Take your time here, great porridge is made slowly.
2. Next, simmer your porridge for around 7 – 10 minutes until the oats are tender. You do not need to stir continuously at this point but return to stirring every minute or so to stop it from sticking to the pan.
3. Once the porridge is cooked, stir in a pinch of salt or if you prefer a sweet porridge, a spoonful of honey, maple syrup, or brown sugar to taste.
Serve piping hot with a generous dollop of Galloway Lodge Preserves Whiskey Marmalade on top. Add some flaked almond or pumpkin seeds if you like a bit of crunch.
Enjoy!