Oatmeal bannock recipe
When the weather is cold, out comes the porridge. There’s nothing quite as warming on a chilly morning than a bowl of hot porridge. But what to do with the leftovers? In my house they go straight to the chickens but what if you could turn them into a nice hot scone for lunch? The oatmeal bannock is a Scottish creation that uses as its base some cold porridge, which really is quite unappealing – until you add some basic ingredients to it and pop it in the oven. Then it becomes a delicious scone-like cake, crisp on the outside, soft on the inside – and it tastes all the better with lashings of butter, which melt into it. And you can feel very smug for recycling leftovers. Traditionally this is cooked on a griddle but putting it into a hot oven does just as well.
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|2 tsp||Cream of tartar|
|1 tsp||Baking soda|
|1½ cups||Porridge, cooked, cold|
- Preheat the oven to 230 degC. Tip the flour, salt, cream of tartar and baking soda into the cold porridge. Take your rings off (I didn’t and it took me ages to pick all the dough out of the settings!) and squeeze the whole lot together.
- Add the milk and keep squeezing until you have a sticky, moist dough. You may need to add a little more milk to mop up the dry ingredients.
- Tip the dough out onto a floured board and gently pat the mixture into a circle about 3cm thick. I used a knife to push against the edges to give it a nice finish.
- Place onto a greased oven tray and mark out eight pieces. Don’t separate them: just make the marks at this stage. You could also pat it into a square shape and mark out squares if you prefer.
- Put into the oven and bake for 20 minutes. The bannock is ready when it is nice and crisp on the top. Break the bannock into sections and serve hot with loads of butter.