This is a really nourishing healthy breakfast (made less so by us eating it with cream some days lol). It's also convenient, can be packed 'to go' and eaten on the run or out on the finca.
I used water and yoghurt to soak the oats but I am thinking of using apple juice or orange juice next time. I also did not have any raisons so I used chopped dried prunes and almonds instead of walnuts (the first time I made it I used chopped hazlenuts and sultanas and it was great).
OK... apologies once again, being an American recipe its measured in cups, but I don't think the exact quantities are crucial as I did play a little fast and loose with the quantities and it still came out fine.
Soak your oats with water or juice and add some yoghurt or buttermilk or whey. Leave them overnight or for 24 hours.
Add eggs (this recipe took 8 eggs... hoorah! For those of us with hens this is a fab way to use up the egg mountain. Add butter and molasses (here in Spain I used Miel de Cana which is the closest I could get to molasses - its like treacle but not quite as bitter as treacle. Add cinnamon ( I used mixed spice), nuts and dried fruit, salt and mix it very well. Its quite hard to mix up but the better you mix it, the better it turns out.
The original recipe calls for a very large tin to put it in which was impractical for me so the first time I did this recipe I cut it in half and used a 22cm cake mould. This time I was making the full recipe amount so I split it between two cake moulds. You will have to use your judgement on this if you deviate from the recipe.
I baked my two porridge cakes for 35 minutes at 180C but they were still underdone so I gave them another 8 minutes. I cooled them in the moulds.
the porridge cake is cut and put into freezer bags in twos. That's breakfasts sorted for the next couple of weeks. (So tasty served with banana and yoghurt and a spoonful of honey).
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