Serves: 6 - 8
Clover Mooi River Butter to grease dish/es
100 g / 250 ml quick cooking oats
625 ml boiling water
2 ml salt
2 eggs, separated
15 ml sugar
Grease a 1,5 liter soufflé dish or 6 – 8 ramekin dishes or ovenproof glass bowls with the butter.
Place the oatmeal in a 2 liter heat resistant jug and stir in the boiling water and salt.
Microwave on Medium for 5 minutes, taking care that it does not boil over.
Stir down in between if necessary and microwave for 3 minutes more.
Beat the egg whites until firm and beat in the sugar.
Beat the egg yolks and beat in a little of the hot mixture.
Return to the bowl, mix well and fold in the egg white.
Pour the mixture into the large dish or divide amongst the small dishes.
Shortly before required, place the large dish in the center of the microwave oven or the smaller dishes in a circular pattern on the turntable.
Microwave for 5 – 6 minutes on High until risen and set.
If preferred, turn out into serving bowls.
750 ml leftover cooked oatmeal porridge may replace the freshly cooked oats.
CLOVER INGREDIENTS USED IN THIS RECIPE