Ingredients (serves 2)
1 cup of Shipton Mill pinhead oats for porridge
3 cups of milk
Soak the pinhead oats overnight in cold water (in the fridge)
In the morning, drain thoroughly and place into a saucepan with the milk, chopped dates, nutmeg and cardamom.
Bring the mixture to the boil and allow to simmer gently for 5 minutes, adding cold milk if it thickens too much, according to taste.
Serve and sprinkle with dark brown sugar. Enjoy!