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60/40 porridge is a wonderful breakfast dish and is particularly popular with children. Also, this recipe can be poured onto a sheet pan and left to set up. Once firm it can be cut into pieces and served topped with fresh peaches and cream for a simple and satisfying desert.
Serves 6-8 people
Prep: 5 min • Cook: 25 min • Ready in: 30 min
To prepare the 60/40 porridge, place the cup of 60/40 porridge into a small bowl and add a cup of cold milk, stir to mix. Bring 3 cups of milk to boil in a 2 quart saucepan, stirring constantly, turn heat to medium and carefully pour in the 60/40 slurry. Stir to prevent lumps forming and cook until thick, about 7 minutes. Serve in bowls and pour over the top a little cold milk and a drizzle of maple syrup.
Recipe from the Roan Mills test kitchen