Posted by Laurence Monkhouse on February 20, 2008 at 08:23:14 from 82.27.25.128 user Laurence_.
In Reply to: Re: Quaker Oats posted by Owen Roberts on February 20, 2008 at 23:41:35:
But to my mind, the version where you add cream, honey and (once it has cooled below 60 degrees C) whisky takes a lot of beating.
I always thought that that was so distinctive as to have a different name - Atholl Brose.
I don't, incidentally know why Susan put Quaker Oats to soak before making porridge. The whole point of Q O is that you can make them quickly and easily without special preparation.
And Ed is perfectly right - you DON'T have sugar with porridge!