New Recipe: Porridge with saffron and cardamon pears recipe

I tend to make a large batch of the porridge and pears on a Sunday when I have more time, then eat it during the week when time is limited but I want us all to have a good start before work/school. Porridge with pudding vibes is exactly the way I like to begin my day.


Prep time: 15 minutes 

Cooking time: 1 hour 20 minutes 


Four to six 


  • 60g steel-cut/pinhead oats
  • 90g rolled oats
  • 700ml milk
  • ¼ tsp flaky sea salt
  • 6 cardamom pods
  • A good pinch of saffron
  • 5 tbsp soft light-brown sugar
  • 3 pears, peeled


  1. Mix both types of oats in a large saucepan and stir in the milk, 500ml of water and the sea salt. Place on a medium heat until the liquid comes to the boil, then reduce the heat to the very lowest setting and cook for 50-60 minutes, stirring often, until the oats are perfectly cooked and creamy.
  2. Meanwhile, crush the cardamom pods, then discard the pods and finely crush the seeds. Place in a small pan with the saffron, soft light-brown sugar and 160ml of water.
  3. Quarter the pears, cut out the cores. If the pears are large, cut each quarter in half again. Stir into the spiced water and place on a medium heat. Bring to the boil, then reduce the heat ever so slightly so you left with a light spiced syrup with perfectly poached pears. This should take around 10-15 minutes.
  4. When the porridge is ready, ladle into bowls and serve with the poached pears and syrup on top.

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