Sloshing in a dram of whisky brings this childhood favourite dessert to grown-up heights of sophistication. But fear not, this doesn't mean its a challenge to make. For starters, the cooking is done in a microwave! Of course if you wanted to leave out the whisky you absolutely could, just replace the liquid measure with milk or more water. We like to serve the hot sponge with vanilla crème fraîche, but ice cream is also a winner. Whatever your preferences, we hope you’ll be inspired to throw this together for Burns Night! Any excuse for whisky…
Ingredients (makes two double serving sponge puddings)
1 Stoats Original Porridge Quick Pot
1 tablespoon golden syrup
90 grams caster sugar
5 tablespoon self-raising flour
Pinch of salt
90 grams chopped dates
100 ml boiling water
A little butter or flavourless oil
50 ml whisky (or water)
40 grams butter extra syrup for serving
A scoop or two of crème fraîche or vanilla ice cream
Tip the oatty contents of your Stoats Porridge Quick Pot into a bowl, and combine with the flour, salt and sugar.
In the now-empty porridge pot add the dates, butter, and boiling water, and leave to soak. After a ten minute soaking, add the golden syrup to the porridge pot, and mix everything to combine.
Now pour the contents of the pot into the dry ingredients, along with the whisky and egg, and mix until you have a silky batter.
Grease the once again empty porridge pot with a little butter or flavourless oil and pour half the batter into it.
Microwave the pot for 3 minutes and, after teasing the sides gently to loosen the sponge, tip it out onto a serving plate.
Re-grease the pot and do the same with the other half of the batter.
Finally, squeeze a good amount of syrup over each sponge cake, and serve with a scoop of crème fraîche or vanilla ice-cream.