I used to eat porridge with double cream and brown sugar, but this is how me and Bert eat it now. Well, I eat it with a spoon, he grabs handfuls of it from the table and shoves it in his mouth.
1 cup porridge oats
1.5 cups whole milk
Large handful raisins
1/2 teaspoon cinnamon
Combine all the ingredients and cook over a reasonably low heat, stirring, until it’s thick and creamy. Stop at the consistency of softly scrambled eggs point.