Irish Stout Buttermilk Porridge
Recipe courtesy of Mornflake.
- 585ml cold water
- 12tbsp of caster sugar
- 6 tbsp of Guinness
- 1 ½ cups of Mornflake coarse oatmeal
- 240ml butter milk (plus a little extra)
- pinch of sea salt
- First make the Guinness caramel. Put approximately 235ml of the cold water into a large, heavy based saucepan, along with the sugar. Over a low heat slowly allow the sugar to dissolve. Remove from the saucepan from the heat and add the Guinness.
- Return the saucepan to a high heat and bring the liquids to the boil. Do not stir the liquid during the boiling Being careful not to allow the liquid to boil over, cook at boiling for up to 10 mins or until the liquid has turned into a caramel consistency. Remove the saucepan from the heat. Carefully and slowly pour the liquid into a clean bowl. Set aside for 30 mins allowing the caramel to cool and thicken but still warm enough to serve with the porridge.
- To make the porridge, place boiling water into the base saucepan of a Porringer or Bain Marie. In the top saucepan place the oatmeal and the cups of cold water and stir thoroughly. Bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.
- Cook the oatmeal for 5 mins and then add the salt stirring in thoroughly. Cook the oatmeal for a further 5 mins stirring regularly. Then add the buttermilk a little at a time stirring constantly. Stir the oatmeal regularly for a further 12-14 mins or until a nice thick Porridge consistency is achieved. Once cooked, remove from the heat and set aside for 1-2 minutes, allowing the porridge to develop a nice creamy finish.
- Spoon the porridge into bowls. Pour the Guinness caramel over the hot Porridge and garnish with a little more buttermilk.