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