Spiced tea porridge
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Spiced tea porridge
Recipe by Sarah Cook
Caramel-coloured with gentle spicing and biscuity oats, this spiced tea porridge has a distinct sticky toffee pudding vibe – it’s that good
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
404Kcal
Fat
9gr
Saturates
4gr
Carbs
63gr
Sugars
30gr
Fibre
6gr
Protein
15gr
Salt
0.3gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1 litre semi skimmed milk, plus extra to serve
- 6 cardamom pods
- 2 English Breakfast teabags
- 2 tbsp golden syrup (or honey if you prefer), plus extra to serve
- 4 whole cloves
- 1 short cinnamon stick
- ¼ tsp ground ginger
- 225g rolled porridge oats - use gluten-free oats if required
- 65g golden or regular sultanas (or raisins), plus a sprinkle to serve
Step by step
Get head
Toasting the oats first adds a luxe touch to porridge. You can bake larger amounts in a medium-hot oven, stirring often until they smell toasty like popcorn. Cool and store in an airtight container.
- Pour the milk into a large saucepan. Crush the cardamom pods lightly to pop them open. Add the teabags, syrup, whole spices and ground ginger to the milk – unless you’ve got a tea infuser that you can use to hold the cardamom pods and cloves, which makes life easier. Warm the milk until it is just steaming, then lower the heat and gently heat everything together for another 5 minutes. Lift or strain out the whole spices and teabags (if you strain the milk, give your saucepan a quick clean while it’s empty).
- While the milk is infusing, toast the oats. Tip them into a frying pan and stir over a medium heat until they smell toasty and feel more crisp between your fingers.
- Add the toasted oats and a pinch of salt to the spiced milk in the saucepan and cook over a medium heat again, stirring occasionally, until the oats are tender and creamy – about 5 minutes. Add the sultanas for the final 2 minutes. Add extra splashes of milk if it thickens too much for your liking.
- Divide the porridge between bowls and top with swirls of extra syrup, sultanas and milk, or even cream.
