Sticky Toffee Porridge
User Reviews
4.8
Sticky Toffee Porridge
Description
The recipe begins by simmering oatmeal with water, sea salt, and finely chopped dates for about 20 minutes, infusing natural sweetness and chewiness into the porridge. Near the end of cooking, golden syrup is added to enhance depth and stickiness. Parallel to this, the sticky toffee sauce is prepared by gently heating brown sugar, butter, and double cream until smooth and simmered briefly to meld the flavors. Once removed from heat, Scotch whisky is stirred in to provide a subtle warming note.
The porridge is assembled in layers inside glasses, alternating spoonfuls of porridge with sticky toffee sauce and sprinklings of crushed oat brittle. A final dollop of heavy cream and larger pieces of brittle adorn the top, adding textural contrast with crisp sweetness. The dish is served warm, offering a velvety base with sweet, rich sauce and crunchy accents.
This recipe allows omitting whisky for a non-alcoholic version suitable for all ages. The oat brittle used can be substituted with nut brittle or honeycomb for variation. It can function as a dessert or a special breakfast treat featuring indulgent flavors and varied textures.
Ingredients
- ⅔ cup oatmeal (Hamlyn’s Pinhead brand)
- 20 oz water
- ½ tsp salt sea salt
- ¼ cup dates finely chopped
- 1 Tbsp golden syrup Lyle’s brand
Sticky Toffee Sauce:
- ⅔ cup brown sugar
- ¼ tick butter
- 4 oz cream double
- 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
- For a non-alcoholic version, omit the whisky from the sticky toffee sauce.
- Oat brittle can be substituted with nut brittle or honeycomb based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1 glass | |
| Calories | 420kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 371mg | 15% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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