Recipe: Puls Baltimore

Puls Baltimore, or Porridge Baltimore, is a recipe prepared in the Royal Household for an easy meal, often for breakfast. Named after one of the earliest ports in North America to import bananas, the recipe includes one of my favourite fruits, bananas, and can be prepared in a matter of minutes. It can be done up or left as a simple meal, but we want to give you options here so we have provided everything and included the optional stuff.

Ingredients (1 serving)

  • 15g (1 tbsp) salted butter
  • 1-2 ripe bananas, but overripe is preferred
  • 50g (1/2 cup) old fashioned whole grain oats
  • 125ml (1/2 cup) whole milk
  • 125ml (1/2 cup) water
  • pinch of salt (to taste)
  • handful of sugar, or honey (to taste)


  • dash of vanilla extract
  • 15-30ml (1-2 tbsp) whiskey, brandy, or cognac
  • sprinkling of nutmeg and/or mace (to taste)

First, prepare all the ingredients you are using first. Place small saucepan on stove and turn stove to medium or medium-high heat. When the pan has been heated thoroughly, add butter and allow it to melt, then brown, for 2-3 minutes. When the butter is browned, cut one banana into the butter in small coins. Allow banana to caramelise, turning brown and beginning to disintegrate into mush, about 3-5 minutes. With a spoon, mix the banana to caramelise thoroughly.

Optional flambé: When the banana is browned according to your taste, add salt, sugar/honey, and alcohol (vanilla and/or whiskey, brandy, or cognac). Heat through completely, about 1 minute. When heated, remove the pan from the heat or turn gas off and set the mixture on fire with a lighter. Return to stove and continue to cook until the flame has extinguished.

Now, prepare the oatmeal. Add oatmeal, milk, and water and bring to a boil. When boiling, cook the oatmeal for five minutes or as instructed by your oatmeal recipe. Taste for seasoning, and nutmeg and mace are highly recommended but use sparingly.

Finally, pour oatmeal into a bowl and, optionally, garnish with more banana coins. Enjoy!