A traditional recipe that used spare wheat seeds after the spring sowing, updated for a modern kitchen. I eat it as a wonderfully filling and delicious breakfast – a real treat when the weather’s cold.
A handful of wheat grain – the food hub’s spelt grain is perfect
A small quantity of milk
A few sultanas or similar
In the evening, pick over the grain to take out any that still have husks. Put the grain in a thermos flask and fill the flask with boiling water. Seal the flask.
In the morning, empty the flask into a sieve and put the wheat in a saucepan. Add enough milk to not quite cover the grain and the dried fruit.
Simmer for about 10 minutes until the porridge is thick, stirring occasionally.
You can use a slow cooker or the slow oven of a rayburn if you have one. Make sure there’s plenty of water with the wheat while you’re soaking it – it absorbs more water than you’d think possible and the porridge cooks better if the grain is well soaked first.
You can add a small spoonful of honey instead of the dried fruit; or a few slices of banana. Add these when the porridge is cooked rather than while it’s cooking.