Sticky Toffee Chocolate Brûlée Porridge

Sticky Toffee Chocolate Brûlée porridge.

Demerara sugar

Dark chocolate drops

Dark brown soft sugar

Soaked mashed dates


Soak 100g pitted dates in 150ml boiling water and set aside.

Make your porridge (I used 1 cup fine oatmeal to 2.5 cups water) plus the dark brown sugar

When thickening add the dark chocolate and orange marmalade.

Blend the now softened dates with a stick blender and add to the porridge- this gives it the nice sticky texture!

Optional- once in bowls (I used large ramekins) cover the top of the porridge in a thick layer of caster sugar and either brûlée with a torch if you have one or just pop it under the grill until the sugar has melted and browned.

Serve with a lovely blob of clotted cream.