April Bloomfield's English porridge from Food52 by April Bloomfield

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on February 26, 2022

    Such a great use of steel cut and old fashioned oat meal combined to make perfect consistency. Using steel cut only always left me craving for more creaminess and this method delivers that. I use maple syrup only and do cut back on salt as I find saltiness bit too much for my taste. Keeps well.

  • TrishaCP on January 22, 2022

    I used 2/3 of the Maldon salt, and it was really salty to me. My husband wouldn’t even eat it, and he loves oatmeal. The technique of combining steel cut and regular rolled oats is great though.

  • anya_sf on April 09, 2020

    I made 1/2 recipe for 1 serving using lowfat milk. I had to add a little extra water during cooking so it wouldn't scorch. Before adding the sugar, the porridge tasted way too salty, but with a tablespoon of maple sugar, the sweet-salty flavor was pretty great. I would probably reduce both the salt and sugar a little next time though. I did enjoy the texture from using 2 kinds of oats.

  • mzgourmand on October 04, 2019

    I'm adding a note to my note: I feel very conflicted about April Bloomfield these days, given the fact that she clearly turned a blind eye to the abuse of her female staf & existence of a "rape room," so-called by staffers at her restaurant, that serviced (I use that word quite deliberately) her male mentors like Batali. I know it's tough for a female chef & that much tougher for an openly lesbian one, but her behavior was incredibly disappointing. Her ongoing (as of 10-02-19) refusal to take real responsibility for her actions & instead to keep saying, "I had no idea" is worse than disappointing. I know that I personally expect better from women than men, which is also unfair. But I find I just can't enjoy Bloomfield's recipes any more, though doubtless they are just as good as they always were. But eating & cooking is an emotional & psychological experience, as much as a pshysiological or aesthetic experience & her food no longer tastes good.

  • mzgourmand on May 25, 2017

    I absolutely love this version of porridge. When I feel decadent I use heavy cream at the end instead of milk. I prefer maple syrup to the brown sugar, though it's easy to over-sweeten. The saltiness is terrific, but I don't in fact use the full amount called for in the recipe - too much for me. The mix of rolled oats and steel-cut oats creates a wonderful texture.

  • alex9179 on May 26, 2016

    Love the addition of salt to offset the sweetness. Kids like to add craisins and maple syrup.

  • Astrid5555 on February 23, 2014

    A tad too salty for my taste but by far the best porridge ever! The combination of rolled oats and steel-cut oats really makes a difference.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.