Raspberry & Whisky Porridge

I can't say I'm a major porridge fan. I didn't eat it as a child, and have been put off as an adult by poor catering porridge as suffered in various youth hostels and halls of residence. However, it is cheap and filling, so I do give it a go every now and then.

I'm always looking for new ways to pep it up. Chocolate and ground hazelnuts are always nice, as is dulche de leche and dried fruit. Today I tried a variation based the Cranachan porridge served by Stoats.

Raspberry & Whisky Porridge

I cooked the oats in a mixture of half milk and half water, and sprinkled in a pinch of salt and a fair bit of sugar. Then I added dried raspberries, which softened up as the porridge cooked. If you had fresh or frozen raspberries they would be even better. While rummaging through the cupboard for more Scottish ingredients, I found a whisky miniature. In it went.

Gloopy & Boozy

The porridge was a bit looser than I would have liked, and some of the dried raspberries were a little bitter. The whisky added some nice warmth to the bowl, which was welcome in this weather. I lasted a good 9 hours on this, so it was a good start to the day, although maybe not if you have to drive to work.