Leftover Porridge Cake Recipes

BLUEBERRY PORRIDGE SQUARES

Steps:

• Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
• Grease your cake tin with oil, then line with baking paper and grease the baking paper.
• Place the oats and the milk in a bowl and mix together until combined . The mixture will be quite stiff as the oats quickly absorb the milk.
• Add the blueberries and honey and mix thoroughly - some of the blueberries will get squished, don't worry that's a good thing!
• Tip the mixture into the prepared tin and flatten.
• Bake for 20-25 minutes until golden on top and quite firm if you press the middle down.
• Allow it to cool for 5 minutes and then remove them from the tin (use the baking paper to help you) and place on a chopping board. Cut into 16 squares.
• The blueberry porridge squares can be eaten warm or cold. Once cold, store in an airtight tin. They will keep well for a few days - if you have the willpower!!

LEFTOVER PORRIDGE CAKE

Steps:

• Preheat oven to 180C/fan
• Cream together the butter and sugar. Stir in the eggs and oatmeal. Sift together flour, baking soda, baking powder, salt and cinnamon (and any other extras eg. nuts). Add to creamed mixture and mix well.
• Pour into greased and floured 6cm x 26cm cake tinTop with either cream cheese icing, caramel icing or a caramel glaze with chopped nuts and coconut.. Bake for 35 minutes or until it tests done.
• Extra: Top with either cream cheese icing, or a caramel glaze with chopped nuts and coconut, if desired.
• Enjoy!

LEFTOVER PORRIDGE PANCAKES

Steps:

• Mix the porridge, flour, baking powder, banana, eggs and milk in a bowl. Heat the oil in a frying pan. Drop 2-3 tbsp of the porridge mixture into the pan and cook over a medium heat until the underside is golden and bubbles are popping on the surface.
• Flip over and cook for another few mins until cooked through, then keep warm in a low oven and repeat until you've used up all the batter. Serve with the fruit and yogurt and top with a drizzle of the syrup or honey.

OATMEAL CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.