2020 Winning Porridge by Chris Young – CRUNCH SA BHEUL (GAELIC FOR CRUNCH IN THE MOUTH).

60gms butter
150gms water
150gms oatflour
25 gms castor sugar
250gms castor sugar
150ml double cream
3 drops vanilla essence
1small shot of whisky.
Oil for frying

Put water and butter in heavy bottomed saucepan and bring to boil.
When boiling turn off heat and add all flour in one go and immediately beat hard until mixture comes away from the sides of the pan.
Add th25gms sugar and beat in. Let mixture cool down for 5 min as don’t want to cook eggs when adding.
Lightly beat the eggs and add gradually to the mixture whilst beating.
Put oil on to fry.
When all is mixed pipe on to greaseproof in little swirls with a star nozzle.

When temp of oil is at 180 degrees start frying swirls, maybe five at at time and put on greaseproof when done.
When cold make small hole in bottom of swirls and pipe in the cream mixture, which is the double cream whipped to stiff peaks with added vanilla and whisky shot, more sugar if you like it sweeter.

Place 250gms castor sugar in pan and heat until caramelise. Shake the pan if you have to but don’t stir it.
When melted dip in each swirl and place on plate. I used a cone to keep shape.
Be very careful do not touch caramel with bare hands as it burns very easily and believe me it hurts.
When you are finished drizzle the caramel over the swirls, decorate if desired. I used edible cornflour petals which are a beautiful colour.
This will easily be enough for four people for dessert.