Nick’s Golden Spurtle Porridge recipe of ‘Salted Caramel & Oatmeal in a Melting Chocolate Teacup’ is probably the most indulgent porridge recipe in the world ever.

Oatmeal & salted caramel in a melty chocolate cup

Serves 2

1 hour plus overnight prep

 

Salty Caramel Ingredients

1/4 cup Water

150g Vanilla sugar

1 tablespoon Honey

50g Unsalted butter

100ml Cream

50ml Milk

5-7g Vanilla salt from Halen Mon

 

Porridge ingredients

1 cup Rude Health Oatmeal

2 cups filtered/spring water

A chocolate cup from Demarquette Fine Chocolates

Prep:

1. 7-12 hours before serving, combine warmed 1-cup water with oatmeal in pan, cover and leave in warmish place.

 

Make the salty caramel in advance:

1. Cut butter into 8 pieces, and set aside.

2. Pour water into a small heavy based saucepan; add the vanilla sugar & honey. Heat slowly to melt all ingredients, then bring the mixture to the boil. Continue to boil, stirring to stop the mixture burning until the bubbles & froth are replaced by bubbles only, and the mixture starts to colour.

3. Now turn off the heat, chuck in ½ the butter and leave it to melt. Once melted, gently mix each each pool of butter into the sauce to deglaze the pan.

4. Turn heat on again, lowish. Bring to the boil slowly, add cream and if required (to thin the sauce) some milk and leave to further deglaze the pan.

5. Add 5g or more of salt – you need about 2-3% salt for best flavour. Stir and boil. When you see bubbles emerge, add remaining butter as before, then mix.

6. Reduce by stirring and boiling. Once the sauce cools, it will set quickly.

 

When ready to cook:

1. Boil 1 cup water add soaked porridge, stir and heat, cover, and simmer for 3 minutes or so.

2. Add more water to create texture and thickness of porridge you require.

3. Turn off heat, and leave to cool, stirring and adding more water if necessary. The porridge should be warm, not hot, so the cup doesn’t melt too quickly.

4. Serve in the chocolate cup, with your warm salty caramel sauce folded in.