Name: Creamy honey and almond porridge
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup (40g) flaked almonds; 2 tablespoon icing (confectioners') sugar; 1/2 teaspoon ground cinnamon; 2 cup (180g) rolled oats; 3 1/2 cup (875ml) milk; 1 cup (250ml) pouring cream; 1/4 cup (90g) honey

Ingredients

1/2 cup (40g) flaked almonds

2 tablespoon icing (confectioners') sugar

1/2 teaspoon ground cinnamon

2 cup (180g) rolled oats

3 1/2 cup (875ml) milk

1 cup (250ml) pouring cream

1/4 cup (90g) honey

Method

1.Stir nuts in a small frying pan over medium heat about 2 minutes or until hot but not coloured. Add sugar and cinnamon, cook, stirring, over medium heat, about 3 minutes or until nuts are caramelised.

2.Immediately transfer nuts to a greased oven tray, using a fork, spread into a single layer to cool.

3.Combine oats, milk, cream and 2 tablespoons of the honey in a medium saucepan over medium heat, cook, stirring, about 10 minutes or until porridge is thick and creamy. Remove from heat, stand 2 minutes.

4.Serve porridge drizzled with remaining honey, sprinkle with caramelised almonds

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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