Nantgwynfaen Porridge with Whisky and Cream

For Lucia and Marie and anyone else who likes their porridge creamy with Welsh whisky and 2 kinds of sugar...

Porridge oats (one handful per person), I use Essential Trading organic oats
Milk, semi skim or full cream - approximately 6 times the amount of oats... approx...
Salt, a small pinch, I use Halen Mon Welsh sea salt

If you remember, soak the porridge in some milk over night.  I never do this as I am too forgetful, but it will make it quicker.  Slowly heat the mixture, stirring occasionally to stop it sticking, allow a good half an hour to make this properly, don't let it boil.  You keep adding the milk until the oats are plump and saturated and when you drizzle a spoonful over the top of the mixture, it immediately sinks in and disappears.  You want it quite runny, if it isn't quite done it has this amazing habit of thickening when you put it into the bowl and instead of being creamy, smooth, and molten, it is rubbery and chewy, not good....

When you are satisfied that you can't fit any more milk into the oats and you have let it have come to the boil for a second, stirring all the time, serve into hot bowls and sprinkle with the following, in this order:

Muscovado Sugar, 1 - 2 tsp per person, sprinkle between your fingers.  This is the very very dark brown sugar and it will melt into a dark sweet syrup.
Demerera Sugar, 1 tsp per person, this will add a definite crunch to an otherwise smooth experience (I personally don't like the crunch and don't put it on, but Ken goes wild for it and insists that it is essential!)
Whisky, 1 tsp per person, I use Welsh Penderyn whisky, but Ken likes rum, or you could add your favourite tipple (but actually gin would be wrong, so stick to the dark stuff).
Cream, thick & double, 1 dsp

Serve immediately!

Some hardy sorts like to have this before their full fry up, but they are the exception, a bowl of porridge is normally quite satisfying enough on it's own!