top of page
Search

Enjoy a wholesome new pudding that will even help you sleep with my baked porridge recipe

Baked porridge pudding
My delicious baked porridge pudding

Porridge is associated with breakfast but I’m on a mission to persuade you to make it your last meal of the day. Why? Being a slow-release carb oats can prevent you getting hungry at night. They contain magnesium and the hormone melatonin, that helps you get you off to sleep. People often add banana, nuts and seeds which are also rich in sleep supporting magnesium. The last thing you want prior to bedtime is a sugar rush and porridge can be made less sweet than many puddings, especially bought ones. It therefore makes the perfect pudding to eat at dinnertime.  I personally eat porridge two to three times per week and have no doubt it helps me get quality shut-eye.

 

If the idea of eating porridge at dinner still seems too much to stomach (literally) what if you could obtain all its benefits in sliced form, served warm on a plate with some crème fraiche? My baked porridge or porridge pudding recipe will convert you and your family over to wanting porridge at any time of the day, even cold from the fridge. It’s that good. Here’s the recipe:

 

Porridge Pudding / Baked Porridge

 

Serves 6 – 8

 

Ingredients

130g oats

130ml milk and water (half and half)

2 eggs

2 tbsp of caster sugar or two tbsp spoons of honey

1 tsp of baking powder

1.5 tsp of cinnamon

1 tsp of all-spice

1 tsp vanilla extract (optional)

½ tsp of salt

Half an apple finely sliced into small cubes

One mashed banana

30g pumpkin seeds

30g chopped mixed nuts

25g chia seeds

70g of your choice of frozen berries (I mainly use blueberries)

A handful of pecans

 

NB. I used heaped tea and table spoons so you may want to do the same. 

 

Method

Preheat the oven to 190 degrees C, Gas mark 5.  Well grease a Pyrex (or equivalent) bowl with butter or margarine (the one I use is 19.5cm diameter and 5.5cm deep).

 

Divide the oats in half and blend one half ie 70g into a powder using a food processor, or just use your hands.

 

It doesn’t matter too much which order you do things since you’re essentially mixing all the ingredients together in a bowl but this is how I do it:

 

In a separate bowl mix together the dry ingredients including three quarters of the oats (leave one quarter of the whole oats aside), the sugar, baking powder, salt, spices, nuts, and seeds.

 

In a large bowl whisk the eggs. Whisk in the honey if using instead of sugar. Next add the water/milk mix and whisk it all together. Add the vanilla extract (if using), mashed banana, and diced apple.

 

Now add the dry ingredients and mix it all together with a spatula so everything is evenly distributed. Pour this into your greased Pyrex bowl.

 

Now add the remaining whole oats that you put aside and push them into the top of your pudding mix. Adding them last will help give the pudding a crunchy top. Now add your frozen berries and push them down into the mixture. Adding them at the end ensures you get them evenly distributed. Last but not least place your pecans prettily around the top, pushing them in so they are half submerged. Baste the top with some milk and bake it in the oven for 45 – 50 minutes. By about 40 minutes check how it is looking. If the top is looking too brown take the pudding out and moisten the top with some more milk and put it back in the oven for another 10 minutes.

 

Remove it from the oven and place on a wire rack to cool for 20 minutes. The pudding is ready when the internal temperature is at least 60 degrees C and it feels fairly firm when you push down on its top.

 

To serve

Place a plate upside down over the top of the dish and holding both the plate and bowl carefully (it should be cool enough to touch) flip it over on to its head. If it has cooked and cooled and you greased the bottom of the bowl adequately it should gently release from the bowl and fall gently upside down on to the plate, looking a bit like a Christmas pudding.  Put another plate on top of it and carefully flip it the right way up.

 

Voila! Your porridge pudding is now ready to be cut into wedges and served. I like to use a bread knife for this. If it’s gone according to plan each slice should have a crunchy top and slightly soft, spongy centre. It is delicious served with Greek or vanilla yoghurt, or crème fraiche. It can be left in the fridge for a couple of days and makes for a wholesome snack or cake alternative; or wrap slices in cling film and freeze for defrosting and reheating whenever you fancy.  It can also be made vegan by leaving out the eggs and milk and using a little more water and/or banana. As with all recipes experiment with the ingredients and quantities so you get it to your taste. This happens to be the recipe I’m sticking with having tried various permutations.

 

What do you think? Have I converted you to the wonders of baked porridge? Will you be making sure you’ve always got a slice or two in the freezer, when you fancy a tasty nutritious dessert that even helps you sleep?  Let me know in the comments below. Better still share this recipe with your friends, and enjoy.

 

4 views0 comments

Comments


bottom of page