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Baked Porridge Pudding

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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baked porridge pudding


I invented this sweet pudding after having opened both a condensed milk and evaporated milk tin and having some leftover. I thought about how to use them up and this is what came into my head. It has a soft spongy texture and is very comforting. Although an entirely new creation, it feels like an old classic.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Makes: 6 servings

Ingredients
300g porridge oats
100g creme fraiche
50g margarine
50g muscovado sugar
235ml evaporated milk
175g condensed milk
110g raspberries
100g currants
2 tbsp clear honey
1 tbsp golden syrup
1 tsp agave nectar
1 tsp black treacle
2 tsp coconut flesh

Method



baked porridge pudding


In a saucepan heat the evaporated milk, condensed milk, creme fraiche, margarine, and raspberries together.
Stir in the honey, golden syrup, treacle, agave nectar, and coconut flesh.



baked porridge pudding


Stir in the muscovado sugar until dissolved.



baked porridge pudding


Remove from the heat and stir in the porridge oats and currants.
Pre-heat the oven to 200 ༠C/ 180 ༠C fan/ 400 ༠F/ 6 Gas.



baked porridge pudding


Pour the thick porridge mixture into a square baking tray.



baked porridge pudding


Bake for half an hour and then slice into six portions.

Categories
#Porridge
#Pudding
#Easy
#Quick
#Cake
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