Search
The Caterer

Brown's Dartmoor whisky porridge – by Dave Jenkins

11 September 2006
Brown's Dartmoor whisky porridge – by Dave Jenkins

Ingredients (Serves 6-8)

300g porridge oats
450ml milk
450ml water
150g Cornish clotted cream
60g honey
2 shots of whisky
Salt and sugar to taste

Method Place porridge oats, milk and water in a heavy-based saucepan.

Cook over a low heat for 20 minutes until the oats are soft and tender. Remove from heat, and gently stir in the clotted cream until it becomes smooth.

Heat the honey and whisky to room temperature, until they infuse together. Add salt and sugar to taste.

Lace porridge with honey and whisky mixture. Serve on a cold winter's morning.

Dave Jenkins, head chef, Browns hotel, Tavistock, Devon

www.brownsdevon.co.uk

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.