Cooking porridge

Young Oliver had one bowl of porridge three times a day. Some British people eat porridge for breakfast, especially in winter. Here is the recipe for creamy porridge, for 12 people!

Cristina Cuesta y Sara Robles

850 ml of double cream

Brown sugar

A pinch of salt

rolled oats

cornflour

850ml of hot milk

The night before put the oats, salt, milk and cream in a heavy-based saucepan. Bring slowly to the boil. Remove from the heat. Cover with a tightly fitting lid and leave overnight. The next morning, stir the porridge. Place the pan on the cooker and cook gently for ten minutes. Keep stirring al the time! Serve very hot with brown sugar and honey