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World Porridge Championship 2009 for the  Golden Spurtle World Porridge Making Championship 2009 Porridge-makers from across the globe compete for the prestigious Golden Spurtle trophy	The 16th annual World Porridge Making Championship was held on Sunday 11 October 2009 in the Scottish Highland village of Carrbridge. More information can be found on the Golden Spurtle website.
Page1       Click here for the 2008 Porridge Page	Link to the www.goldenspurtle.com website.

THE WORLD PORRIDGE MAKING CHAMPIONSHIP AMERICAN, Matthew Cox beat off tough competition to take the title of World Porridge Making Champion 2009 as expert porridge makers from far and wide gathered in the Scottish Highland village of Carrbridge on Sunday October 11 to compete for the prestigious Golden Spurtle trophy. The 35-year-old porridge-maker from Bob's Red Mill Natural Foods based in Oregon, was the first American ever to enter the contest. Delighted with his success, he commented: "We came over here to celebrate our passion for porridge with the Scots. At the same time, we were pretty nervous about entering the competition and trying to beat the masters at their own game so you just can't imagine how elated we are to take the world title." Local contender and 2008 champion, Ian Bishop from the Slochd, Carrbridge who made it through to the final cook off was disappointed not to have retained the title but was magnanimous in his defeat. "It is just fantastic to see such a world-wide interest in the championship and warmly congratulate Matthew Cox on his win."
The judges for 2009 were: George McIvor and Colin Bussey from the Master Chefs of Great Britain and guest judge, TV presenter and cookery book writer, Nell Nelson	The World Porridge Making Champion 2009 title was won by American contender, Matthew Cox. The winner of the Speciality porridge was Anna-Louise Batchelor from Reading in Berkshire.
In the speciality category, the first prize went to Anna- Louise Batchelor, an environmental researcher from Reading for her novel recipe of steamed porridge Spotted Dick with custard. The 16th annual championship attracted a strong line up of competitors from across Scotland as well as other parts of the UK along with international competitors from Sweden, Canada and the US. They included professional chefs, guest house owners, professional caterers and porridge enthusiasts all keen to prove they could make the perfect bowl of porridge.

Video

Time: 143 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 8.8 Mb Windows Media Video 9 W M Audio = Sound

Opening Video A welcome to Carrbridge and the official start of the World Porridge Making Championship 2009

Video	Time: 222 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 13.4 Mb Windows Media Video 9 W M Audio = Sound	World Porridge Day The official Rabbie Burns for Scotland's Year of Homecoming (Christopher Tait) helps with the official launch of the first-ever World Porridge Day - an international celebration of Scotland's traditional national dish with charity fund raising in aid of Mary's Meals.  www.marysmeals.org
It is intended that World Porridge Day www.worldporridgeday.com  becomes an established annual event in the international calendar. Interview with chairman of the panel of judges, George McIvor. Click here for a Sound File By George McIvor Continuation of the Video Sound File.

Video	Time: 276 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 16.3 Mb Windows Media Video 9 W M Audio = Sound	Local contender and 2008 world champion, Ian Bishop from Carrbridge puts his porridge making skills to the test in the battle to retain the world title. Competitors Steve Wallace and Neal Robertson demonstrate their Speciality porridge. Commentary by Colin Bussey, one of the judges. Click here for a Sound File By Colin Bussey Continuation of the Video Sound File.
The basic ingredients for traditional porridge - Oatmeal, Water & Salt

Video	Time: 142 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 8.5 Mb Windows Media Video 9 W M Audio = Sound	An interview with Matthew Cox, winner of the 2009 World Porridge Making Championship.. Click here for a Sound File Interview with Matthew Cox
Recipe Porridge :Bob's Red Mill Oatmeal Med Graded, Oregon rain water, Salt. Speciality : Yellow Oregon Bartley Pears, Oregon Tart Cherries, Hazel Nuts Toasted and Crushed, Toasted and Crushed Coriander, Bit of Sugar, Extra Toasted steel cut Oats, Pair Brandy from Oregon, Double Cream, Butter.

Video	Time: 101 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 6.2 Mb Windows Media Video 9 W M Audio = Sound	Anna-Louise Batchelor - Speciality winner 2009. Anna-Louise won over the judges with her novel recipe for steamed porridge Spotted Dick served with traditional custard. Recipe : Porridge: Oatmeal: 1 cup of course oatmeal, 2 cups of water, 1 generous table spoon of oat bran, ½ teaspoon of Halen Mon Vanilla salt
Anne Batchelor visited the championship last year and got in the final. This year she won the Speciality Full recipe at the Bottom of the Page and cooking instructions.

Video	Time: 104 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 6.3 Mb Windows Media Video 9 W M Audio = Sound	Dutch born chef, Addy Daggert from Craigellachie took the Speciality award in 2008 and this year had his eye on both the speciality section and the main world porridge making champion title. Click here for a Sound File Interview with Addy Daggert at Glenfiddich Distillery after the competition.
Recipe Porridge: 1 cup oatmeal, Salt, 2 cups Water 50ml Cream. Speciality: 6 Plums, 3 Prunes, 1 Vanilla pod , 75gr sugar.  Liqueur: Glenfiddich Liqueur  Custard: 6 Yolks, 100gr Sugar, 250gr Double Cream, 1 Stick Vanilla. Honey Comb: 2 tbl spoons Golden Syrup, 75 gr Sugar, 2 tsp Bicarb Soda.

Video	Time: 104 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 6.3 Mb Windows Media Video 9 W M Audio = Sound	Barry Gauld from The Milton Restaurant, Crathes demonstrates his porridge-making skills. In the Traditional porridge and Speciality porridge made in the heats for the world title. Click here for a Sound File Interview with Barry Gauld
Recipe Porridge: Oatmeal of Alford, 1/4 teaspoon salt, water.     Speciality: Sugar, Cream, Vanilla Extract or Pod, Dark Chocolate Pistoles and Kirsch socked Cherries, Oatmeal, Salt, Water.

Video	Time: 107 sec Bit Rate: 506 Kbps Video 410*230 at 16:9 Size 6.5 Mb Windows Media Video 9 W M Audio = Sound	Swedish miller, Lennart Svahn is from the Stopafors Mill, Sunne - the only mill in the world producing skradmjol - a roasted oat flour dating back to the 17th century. Here he talks through the making of a traditional Swedish speciality. Click here for to continue the Sound File Interview with Lennart Svahn Click here for a Sound File Interview with David Beattie from Glasgow and lives in Sweden and with the Sweden Team
Recipe : oatmeal, Salt, Water.

      Photos of  some of the competitors of this year event.

      Photos of the World Porridge Championships at Carrbridge 2009

Anna Louise Batchelor - Speciality Winner 2009 Oatmeal - Spotted Dick with traditional custard - Ingredients

Oatmeal:1 cup of course oatmeal, 2 cups of water, 1 generous table spoon of oat bran, ½ teaspoon of Halen Mon Vanilla salt

Spotted Dick mixture: 250g of mixed dried fruit; sultanas, currents, raisins, 1 organic egg, 40g of carefully sourced minced suet*
1 teaspoon of ginger powder, Generous helping of freshly ground nutmeg, Zest of one unwaxed organic orange**,
3 tablespoons of Demerara sugar, ½ a teaspoon bicarbonate of soda, Traditional custard , 1 ½ pints of organic milk,
2 heaped tablespoons of corn flour, 1 generous teaspoon of barley malt extract, 2 teaspoons of bourbon vanilla extract

Cooking
Night before
· Pre-soak the oatmeal in water with the oat bran over night.
· The custard is also made the night before and brought to temperature when the spotted dicks are cooked.
· Pour 1 pint of milk into a heavy bottomed steel saucepan and heat until the milk begins to steam.
· Mix the remaining ½ pint of milk in the measuring jug with two heaped tablespoons of corn flour.
· Whisk quickly with a metal fork to break up the corn flour and prevent lumps from forming.
· Remove steaming milk from the heat and quickly pour in the corn flour-milk mix, stirring constantly.
· Return pan to a very low heat and stir slowly and constantly for 15 minuets.
· Stir in the barley malt extract thoroughly and evenly.
· Remove from heat, cover and set aside for 30 minutes.
· Return to a low heat and with a whisk stir thoroughly.
· When the custard is thick and has a creamy consistency remove from the heat and rest for one minute.
· Then stir in two teaspoons of bourbon vanilla extract.
· Cool for a few minutes to let the vanilla infuse and then pour into an air tight container.
· When the container is cool enough place in the fridge.

On the day
· Bring the oatmeal to boil in a Porringer, then reduce heat and stir in the vanilla salt.
· Stir constantly with a Spurtle for 10 minuets until cooked.
· In a bowl combine all of the Spotted Dick mixture.
· Stir in the cooked oatmeal.
· Spoon the mixture into 3 suet greased mini pudding basins leaving at least a 2cm space at the top for the puddings to rise.
· Place pudding basins into a microwave and cover with a plate.
· Cook on full power for 3 minutes and then turn the bowls.
· Cook for a further 3 minutes. Cooking times will vary depending upon your microwave. It is important that the pudding is piping hot throughout the whole pudding.
· Rest the puddings for 2 minutes.
· Then with a thin flexible knife trim any crust off the sides of the pudding basins.
· With the knife carefully and slowly release the puddings from the basin and turn out onto a tea plate.
· Pour the chilled custard into the heavy bottomed steel saucepan.
· Place over a medium heat and whisk quickly until piping hot.
· Pour into the glass measuring jug.
· With fast pours, criss-cross the custard across the puddings giving a generous coating.
· Pour the remaining custard into a small teapot and serve with the puddings to allow recipients to add extra, to taste.
Enjoy your pudding and serve with a generous serving of custard!
Notes
*Preferably from an organic butcher.
**Make sure this is an unwaxed orange, preferably organic. As you are eating the peel of the fruit it is important to know that it has not been treated with pesticides.
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