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My Mum’s “Teacup Apricot and Honey Porridge” Recipe for a Cold March Morning

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My Mum's "Teacup Apricot and Honey Porridge" Recipe for a Cold March Morning

My Mum’s “Teacup Apricot and Honey Porridge” Recipe for a Cold March Morning

My Mum’s “Teacup Apricot and Honey Porridge” Recipe

for a Cold March Morning

My Mum's "Teacup Apricot and Honey Porridge" Recipe for a Cold March Morning

My Mum’s “Teacup Apricot and Honey Porridge” Recipe for a Cold March Morning

Spring has ebbed away in a slither of ice and snow, and my daffodils and tulips are drooping under the weight of heavy white hoarfrost, whilst the garden birds look slightly shell-shocked as they grapple with ongoing nest-building in Arctic conditions – yes, winter has returned with a vengeance, and it’s time for wood fires, casseroles, soup and porridge once more. Today I awoke to the wind moaning and whistling through doors whilst  madly waving branches of trees swayed in a brisk and ice laden breeze……or should I say a howling gale! The cat looked unimpressed, as the heating had been turned off last week, whilst we bathed in balmy sunshine and soaring temperatures, and she made her point by hunching up ON top of the Aga, letting last night’s heat soothe her temper as well as her bones. There was only one breakfast I had in mind to make for such a day, and that was a bowl of my mum’s fabulously creamy and fruity Teacup Apricot and Honey Porridge.

My Mum's "Teacup Apricot and Honey Porridge" Recipe for a Cold March Morning

My Mum’s “Teacup Apricot and Honey Porridge” Recipe for a Cold March Morning

Porridge comes in many guises – there’s the real Scottish concoction of pinhead oatmeal made with salt, water and a spurtle to stir it; and then there’s the horrid (sorry!) instant stuff that come in individual packets, loaded with “flavourings” and looking like fine wood shavings. There’s wall paper glue style porridges, creamy syrup loaded bowls of naughtiness and then there is my mum’s fabulous apricot and honey porridge. Mum makes this for dad regularly as he loves it, and when we visit, it’s my breakfast to go if mum is making it as she is whizz with the honey and apricots. Mum tends to microwave hers now and has dispensed with the pan method, and she makes a HUGE amount of this unctuous stuff, so there are leftovers for a late supper or when hunger knocks at the door. It’s creamy and sweet with local organic honey, and chunky with plump chunks of apricots – in a word, it’s sublime.

My Mum's "Teacup Apricot and Honey Porridge" Recipe for a Cold March Morning

My Mum’s “Teacup Apricot and Honey Porridge” Recipe for a Cold March Morning

It’s always been a mystery to me how a nosebag of oats (in the horse feed sense) when mixed with milk and honey can be so damn comforting and tasty…..and it’s not just the taste, but oats are incredibly healthy too, and are known the help with lowering high cholesterol as well as enhancing the immune system to fight off infections. They also stabilise blood sugar levels, lower the risk of type 2 diabetes, help ease asthma symptoms and protect against heart disease – a real SUPER food, as well as providing a brilliant breakfast of course. I often add oats to cake mixtures, stuffing, scones, crumble toppings and soups, as a healthy “padding” ingredient, and oatcakes are one of my favourite vehicles for transporting cheese to my mouth! My oatmeal of preference are jumbo oats, I am not a lover of the finer type of “instant porridge” oats, but will eat them if there are no other oats in the house……any port in a storm!

My Mum's "Teacup Apricot and Honey Porridge" Recipe for a Cold March Morning

My Mum’s “Teacup Apricot and Honey Porridge” Recipe for a Cold March Morning

The only other proviso is that my porridge be served in suitably pretty and “user-friendly” crockery, such as the lovely Penzance “oatmeal” bowl by Churchill China as you can see in my photos…….you can read more about my involvement with Churchill China here: Mothering Sunday & a Posy of Daisies: Little Victoria Lemon Daisy Cakes Recipe. Note the beautiful large “Midi Elm” mug from the Penzance range too, a handy and essential mug to hold a substantial amount of tea, or milky coffee as is the case in these photos – all food and drink always tastes better when served on great china with style! The only other thing I would say is to try to use organic honey – local wherever possible and the SOFT semi-dried apricots, so that they cook with the oats and become plump and buxom when served.  I hope you enjoy my mum’s lush porridge if you make it, and the recipe is shared below…….that’s all for today, see you soon, and try to stay warm! Karen 

A wee posy of spring flowers.....

A wee posy of spring flowers…..

Teacup Apricot and Honey Porridge

Print recipe
Teacup Apricot and Honey Porridge
Serves 1
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Allergy Milk
Dietary Vegetarian
Meal type Breakfast, Snack
Misc Child Friendly, Serve Hot
Region British
By author Karen S Burns-Booth
A creamy and indulgent porridge with dried apricots and organic honey, perfect for a cold winter's day or when you need some internal central heating for a long day! Use the soft semi-dried apricots, otherwise they will not cook with the porridge in time to eat them. For a special treat, use Gold top Jersey milk or single cream.

Ingredients

  • 1 teacup of porridge oats (or 50g in weight)
  • 2 teacups of milk (or 300mls)
  • 6 to 8 dried apricots, cut into small pieces
  • 1 tablespoon organic honey

Note

A creamy and indulgent porridge with dried apricots and organic honey, perfect for a cold winter's day or when you need some internal central heating for a long day! Use the soft semi-dried apricots, otherwise they will not cook with the porridge in time to eat them. For a special treat, use Gold top Jersey milk or single cream.

Directions

Step 1 Put the porridge oats in a saucepan with the chopped dried apricots, and add the milk. Bring to the boil and simmer for 4 to 5 minutes, stirring all the time until it is thick and creamy.
Step 2 OR, here is the microwave method. Mix the oats, milk and chopped apricots in a large microwave-proof bowl; microwave on High for 3 to 5 minutes (depends on your heat settings), stirring halfway through. Leave to stand for 2 minutes before eating.
Step 3 To serve. Spoon into a bowl and drizzle with the honey.
My Mum's "Teacup Apricot and Honey Porridge" Recipe for a Cold March Morning

My Mum’s “Teacup Apricot and Honey Porridge” Recipe for a Cold March Morning

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Comments

  1. Arabella Bazley says

    That does sound lovely and I assume because your mother cooks it in a microwave now, the results would be just as acceptable though I am with you on preferring a pan.

    Reply

  3. Fiona Matters says

    Mmm. Lovely. I often put sultanas in porridge, but have not tried apricots. Sounds like a great idea. I also prefer a pan – I have some wonderful circulon pans that make it almost impossible to burn anything – despite my best efforts! (Although I tend to boil porridge over regularly). Strangely I prefer porridge with water. Never got on with the milk that much. Porridge is such a treat for me as they’ve only started selling gluten free porridge recently (oats are debatably OK, well they’re fine for me, but most commercial oats are contaminated with wheat and barley). I adore oats.

    Reply

    • Karen Booth says

      My husband prefers porridge with water too Fiona, and my grandmother used to make it with water and then just drizzle over some of the “top of the milk” as you used to get on milk bottles! I did not know that most commercial oats were contaminated with wheat and barley, are there any reputable brands that are okay? I tend to use Sainsbury’s taste the difference jumbo oats.

      Reply

  5. Dominic says

    apricot and honey… well done mum!… and so glorious in those divine dishes… don’t tell anyone but I ate porridge for the first time this year and loved it!

    Reply

  9. shelley jessup says

    This sounds so good especially as Im waking up so cold these mornings, be nice to get something warm & tasty in me.

    Reply

  11. Katharine says

    I love porridge (made with milk, not water) but have never added anything to it except brown sugar at the end. This is a great idea as I love both apricots and honey. I made some granola last weekend (‘raw’ porridge as I think of it) and coincidentally I used apricots and honey in that along with almonds and brazil nuts but the weather has been so cold that porridge is a far better option!

    Reply

  15. Kirsty Fox says

    I need to give this a try, it sounds and looks absolutely delicious, I have to say when I am rushing around in the morning with the kids I use the horrid instant stuff.

    Reply

  21. Paula@Paula's Plate says

    I just had this for a quick and easy meal yesterday; it was delicious! I scaled everything down a bit (1/2 cup oats and 1 cup almond milk) and it worked great. Thanks for sharing 🙂

    Reply

  22. laurasmess says

    For some reason, the name ‘teacup porridge’ seems to make the whole idea of eating porridge way more appealing! I do love a bowl on a cold morning, but for some reason (despite the simplicity of making it in the microwave) I’m more inclined to just pour some raw oats in a bowl with milk! Your photos have completely convinced me to make this teacup porridge though. Even if it’s just so I can say ‘I’m eating teacup porridge’ when my husband wakes up! xx

    Reply

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