Sticky Toffee Porridge

Name: Sticky Toffee Porridge
Ingredients: 110g Hamlyn’s Pinhead Oatmeal; 575ml water; 1/2 tsp sea salt; 75g finely chopped dates; 1 tbsp Lyle’s Golden Syrup; 125g brown sugar; 25g butter; 100ml double cream; 1 1/2 Tbsp. Scotch whisky; oat brittle (or nut brittle or honeycomb), crushed (plus a few larger pieces to decorate); thick cream to serve

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Indulge in the rich flavors of Christina Conte's 2014 Speciality Winning Sticky Toffee Porridge Recipe. Perfect for dessert, served warm with sticky toffee sauce and oat brittle.

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Ingredients

110g Hamlyn’s Pinhead Oatmeal
575ml water
1/2 tsp sea salt
75g finely chopped dates
1 tbsp Lyle’s Golden Syrup
125g brown sugar
25g butter
100ml double cream
1 1/2 Tbsp. Scotch whisky
oat brittle (or nut brittle or honeycomb), crushed (plus a few larger pieces to decorate)
thick cream to serve