[Sca-cooks] oatmeal/hot cereal?

[ranvaig at columbus.rr.com]

>hi!
>
>has anyone had success making oatmeal/hot cereal on the fire?


Like someone else said, near not on the fire. 
Here is an Irish recipe that we use in our 10th 
c. Living history.  It is a solid pudding you 
slice, not porridge and tastes wonderful. We've 
never had any leftovers, but you could probably 
fry slices in some butter the next morning if you 
did.
Ranvaig

Oat Pudding (Littiú)
2 c coarsely ground oats (run lightly through a 
food processor), 2 c milk, 1/2 tsp salt or to 
taste, egg yolks (optional), butter
Heat milk to the simmering point without boiling, 
so that small bubbles form around the rim of the 
pot. Add oats and salt. If you wish to make it 
even richer, you can add the egg yolks, well 
beaten, to the mixture. Pour the mixture into 
greased bowl or fireproof dish, and set it, 
covered, by the fire for about 45 minutes, 
turning it regularly so that it cooks evenly and 
solidly. Or bake at 300°. As it cooks, it will 
pull away from the bowl a bit. It can be cut in 
wedges in the bowl, or turned out onto a plate, 
accompanied by rich cream and drizzled honey. The 
dish is described in books of monastic rules, and 
is prescribed in the Brehon law as the 
appropriate food with which noble hostages and 
foster sons are nourished by right.