Melting Chocolate Teacup of Salty Caramel Porridge

Dish type: Breakfast

Nick Barnard, cofounder of Rude Health, created this recipe for the 2011 World Porridge Championships held in Carrbridge, Scotland. It made him the English Porridge Making Champion. He describes it as ‘probably the most indulgent porridge recipe in the world ever’.


Salty Caramel

1/4 cup water
150g vanilla sugar
1 tablespoon honey
50g unsalted butter
100ml cream
50ml milk (optional)
5-7g vanilla salt (Halen Mon is highly recommended)


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

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



Medium oatmeal 1 cup
Filtered/spring water 2 cups
A chocolate cup from Demarquette Fine Chocolates


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

When ready to cook, boil 1 cup water add soaked porridge, stir and heat, cover, and simmer for 3 minutes or so. Add more water to create texture and thickness of porridge you require. 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.

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

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