Sticky Toffee Porridge
21st Annual World Porridge Making Championships Specialty Award Winning Recipe
Ingredients
- ⅔ cup oatmeal (Hamlyn’s Pinhead brand)
- 20 oz water
- ½ tsp sea salt
- ¼ cup dates finely chopped
- 1 Tbsp Lyle’s Golden Syrup
Sticky Toffee Sauce:
- ⅔ cup brown sugar
- ¼ stick butter
- 4 oz double cream
- 1 ½ Tbsp Scotch whisky
To Serve:
- 2 Tbsp oat brittle or nut brittle or honeycomb, crushed (plus a few larger pieces to decorate) See Recipe Below
- ½ cup heavy cream or whipped cream in the US
Instructions
- Put the oatmeal and water into a heavy bottomed pot; bring to a boil, then add salt and chopped dates. Simmer and stir for approximately 20 minutes, adding the Lyle’s Golden Syrup when almost ready.
- While the oatmeal is cooking, prepare the sticky toffee sauce. Place the brown sugar, butter and cream in a small pot and stir until well blended and smooth. Simmer for a few minutes, then remove from heat and add the whisky, stirring well.
- Spoon porridge into crystal glasses about one third full; sprinkle a few pieces of the brittle and pour on a little of the sticky toffee sauce; repeat with more porridge and sauce. Add a dollop of thick cream and decorate with a larger piece of brittle. Serve warm as a dessert.
Notes
- Omit the whisky for children or a non-alcoholic option.
- Oat brittle recipe follows below.
Nutrition
Serving: 1 glass | Calories: 420kcal | Carbohydrates: 62g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 371mg | Potassium: 187mg | Fiber: 2g | Sugar: 55g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1mg
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