créme de marrons. Unctuous, sweet and melty, this stuff was made to go on porridge. I nearly had it for dinner as well as breakfast yesterday.
Other favourite toppings include a layer of crunchy brown sugar, a dollop of treacle or maple syrup, or a pat of butter. (This was how my Grandma made it when I was young. I used to pick out the butter on my spoon and eat that first. Aren't kids disgusting?) I want to investigate the use of fruit, flaked almonds and cinnamon. And I was drooling at the description of Gleneagles' deluxe porridge in this porridge puff piece; it's made with cream and Drambuie-laced raspberries. Absolute porn.
So, what do you put on top of yours?
(Oh, and Americans: I love you and wish I could come and live in your land of plenty for a while. And thanks for Stevie Wonder and Marvin Gaye. But can you stop calling porridge 'oatmeal' please. It's 'porridge'. Thanks.)
[Photography by My Breakfast Blog. I really respect your love of the best meal of the day.]