Adding a heaped tablespoon of custard powder to porridge makes it richer and creamier without extra sugar or cream. The simple cupboard staple is stirred in after cooking and thickens the oats while adding a custard-like flavour.
The custard powder trick
Porridge is a popular breakfast in the UK, usually made by heating oats with milk or water on the hob, in the microwave or in a slow cooker. Toppings such as honey, fruit, cinnamon and nut butter add flavour, but the bowl can still taste a little bland.
Some recipes use a whole egg or an egg yolk to add protein and make the oats creamier, but the egg can scramble if you are not careful. A simpler option is custard powder: mix one heaped tablespoon with two tablespoons of water, then stir it into the porridge after cooking.
How to make it
Take the porridge off the heat while it is still slightly runny. The custard powder will thicken it, so adding it to already thick porridge could make it too dense.
For the recipe, use 30g of oats, 160ml of milk or water, one tablespoon of maple syrup or sweetener, one heaped tablespoon of custard powder, two tablespoons of water and a pinch of salt. Unsweetened almond milk works well, but water, dairy milk or another plant-based milk can be used instead.
Method and serving
Put the oats, milk or water, salt and maple syrup in a small saucepan. Heat over a medium heat, stirring regularly, until the mixture starts to bubble. Turn down the heat and keep cooking, stirring often, until the oats soften, keeping the porridge slightly runny. While the oats cook, mix the custard powder with two tablespoons of water in a cup until smooth.
Take the porridge off the heat and stir in the custard mixture until fully combined. If it is still too runny, return the pan to a low heat and stir until it thickens. Spoon into a bowl and add toppings such as a drizzle of maple syrup or a spoonful of Greek yoghurt for extra creaminess.
