Crowdie

Method

Heat the milk gently in a heavy-bottomed pan until it reaches about 60°C, stirring occasionally. Add the salt and stir through completely. Slowly pour in the medium oatmeal whilst stirring constantly to avoid lumps forming. Continue heating and stirring until the mixture thickens and reaches approximately 80°C, which will take about 10-15 minutes. Remove from the heat and stir in the butter until fully incorporated and the crowdie has a porridge-like consistency. Serve warm in bowls as a sustaining breakfast dish, traditionally accompanied by a dram of whisky or fresh buttermilk.