Nanny Weightman's Famous Porridge
This recipe comes from my second novel, AGAINST THE WIND--it's that famous porridge Nanny Weightman served at the White Horse Inn in Derbyshire in the Midlands of England in 1817--and so enjoyed by Kit and her husband, Sir Martin (at least in my novel!)
1 cup steel-cut oats
½ cup milk (and more to heat for serving)
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
3 tablespoons honey
¾ cup diced apple (can be dried apples)
¾ cup dried cranberries or cherries
½ cup slivered almonds
¾ cup chopped pecans or walnuts
1. Bring 4 cups of water to a boil in a large saucepan. Add salt and oats and cook, stirring, until beginning to thicken, about 3 minutes. Reduce heat to medium low and simmer until almost all liquid is absorbed, about 30 minutes.
2. Add 1/2 cup milk along with honey, cinnamon and nutmeg. Cook, stirring constantly, until heated through and thick, about 5 minutes.
3. Divide porridge among shallow bowls and (if desired) pour warm milk over top. Sprinkle with dried fruits and nuts and diced apples, dividing evenly. You can also add fresh berries when in season. Serve immediately. Yum!