White's Oats


Suzie Lee's Hong Kong Porridge

  • A couple of minutes for the porridge + 15 mins cook time for the toppings
  • Makes 2

80g Speedicook Porridge Oats

500ml cold water (can add more if too thick for you)

2 tbsp. condensed milk

2 small beaten eggs

Optional toppings: spiced blackberry & plum compote, roasted honey figs, blackberries & raspberries, milled mixed seeds, yoghurt

  1. Put the oats, condensed milk and water into a saucepan, bring to a boil, then once it is the right consistency for you, take off the heat and quickly beaten in the egg and keep beating so you don’t get scrambled egg. (You might see small flecks of the egg but you don’t taste it, it just gives the porridge a really rich and luxurious taste!).
  2. Decorate with your favourite berries, mixed seeds and more condensed milk (if you want to be super indulgent!)

Topping suggestions:-
Spiced blackberry and plum compote

Dry fry 1 plum stoned and sliced for a couple of minutes then add the juice of half an orange, let it start caramelising for a couple of minutes. Then add in a large pinch of cinnamon, 1 tsp of soft brown sugar, 1 large pinch of ginger, splash of vanilla extract. Finally add in a handful of blackberries till they have softened, and the sauce has thickened. You can add a splash of water if the compote is burning or sticking.  

Roasted Honey Figs

Preheat oven 180C – Then score into the figs from the top and drizzle honey over them and roast for 15 minutes. Serve with seeds and yoghurt on top of your porridge.   My mum use to make this for us at least 2 to 3 times a week for breakfast before school and the addition of egg and condensed milk is influenced from when she was growing up in Hong Kong.