2025 Speciality Winner Porridge Jaffles

  • 5th October 2025
  • Alan Rankin

 

Porridge Jaffles.

The Aussie version of the toasted sandwich, the jaffle, was invented in Australia in 1949. The clever design of the quirky jaffle iron presses the edges of the bread together to create a seal and a deep pocket, making it perfect to enclose a hot filling.

Easy to use and a camping favourite, what better way to enjoy some delicious porridge as a snack beyond the usual breakfast routine.

Australia has some wonderful native ingredients. Not only delicious, they have high concentrations of nutrients. I have incorporated wattleseed and Davidson plum to bring the flavours of the indigenous Aussie outback to Scotland.

I am combining this with my Mum’s nostalgic rum banana recipe, using another Aussie icon -Bundaberg rum. Rum is a popular spirit in Australia, dating back to the First Fleet. The Bundaberg Distillery was founded 100 years later, in 1888. This special rum liqueur is flavoured with toffee and banana. Rich and smooth, it’s perfect served neat, over ice cream, or with porridge for a decadent treat!

Ingredients:

Yoghurt flatbread:

1 cup Greek yoghurt

1 Tbsp olive oil

1 ½ cups self raising flour

Pinch salt

Filling:

2 Tbsp butter 

2 ripe bananas, sliced

¼ cup muscovado sugar

3 Tbsp (60ml) Bundaberg banana toffee liqueur rum

5 ml wattleseed extract (optional)

1 cup cooked porridge

3 Tbsp melted butter

2 Tbsp caster sugar

1 Tbsp Davidson plum powder 

Method:

  1. To make the bread, mix yoghurt, olive oil, flour and salt in a bowl. Gently mix until combined.
  2. Knead gently on a lightly floured surface, divide into 4 and rest.
  3. To make the filling, melt butter in a small pot, add bananas, sugar, rum and wattleseed and heat to soften.
  4. Mash bananas until the ingredients are combined.
  5. Stir in the cooked porridge.
  6. Brush the jaffle irons with melted butter.
  7. Roll out the dough thinly, cut into squares and line each jaffle iron.
  8. Add 3 spoonfuls of filling and close the jaffle iron. Repeat with remaining jaffles.
  9. Place over flame and cook for approximately 4 minutes, rotating every minute, until golden brown.
  10. Mix sugar and plum powder together. Sprinkle over the jaffles and serve immediately.

Makes 4.