Advantages: Tasty, tasty and healthy on a cold winter's morning
Disadvantages: There are none
I love Scott's Porage Oats, and it has to be done in a particluar way. I have never tried it the 'Scottish way', you know with salt.
Here is how I make porage, whether or not it is Scott's Porage oats (and yes that is how I have always spelt the word).
Get a cupful of oats and a pint of milk.
Put the oats in saucepan and just a little more than cover with milk. Bring to the boil, stirring, but don't let it go all the way. While it is coming to the boil get a flat bottomed bowl if possible, like a soup plate. Sprinkle a thin layer of sugar on the bottom of the plate. If you can't get a flattish bowl, wipe the bowl's inner surface with a little milk and sprinkle the sugar onto this so that it sticks to the inside of the bowl.
As the oats and milk mixture approach the boil add a little more milk, and repeatedly let it almost boil and add a little more milk, always stirring, and on a low heat. You are aiming to keep adding a little milk and stirring till you get a smooth texture
This slow cooking and gradual addition of milk will allow the oats to swell and will smooth out the texture, but DON'T let the mixture go so runny that the milk won't evaporate away - you are aiming for a thick smooth mixture. When you get this consistency pour the porage into your flat bowl and immediately coat the top of the porage with sugar, which will turn into a lovely melted clear syrup.
Put the bowl on the windowsill to cool a little, this will also solidify the porridge into a kind of smooth thick pancake.
Then add cold milk and eat!
This, I am assured, is the proper Scottish recipe, for Scots are known to carry a sweet tooth inherited from their Auld Alliance with the French.