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Military porridge

 with toffee and a big chunk of chocolate heartbreak melting in the middle

 

Ingredients

Porridge

2 1/2 cups milk, plus more if desired

1 teaspoon salt

3/4 cup semolina flour

Toffee

1 1/2 cups sugar

3 tablespoons water

1/4 cup heavy cream

4 milk chocolate chunks, for topping

 

Military porridge

 

Instructions

  1. Make the porridge. In a medium saucepan, bring the milk to a simmer. Slowly whisk in the salt and flour, swapping the whisk for a wooden spoon once the porridge thickens. Add more milk if desired for a thinner consistency. Keep warm.
  1. Make the toffee. Combine the sugar and water in a small saucepan over medium-high heat. Cook, swirling occasionally, until a golden brown caramel forms, about 8 minutes. Standing away from the pot so as to avoid any splatters, slowly add the cream to stop the caramel from turning darker. Stir to form a rich, smooth caramel. Cook for another minute, then remove from the heat and let cool for 2 to 3 minutes.
  1. Portion the warm pudding into 4 breakfast bowls and carefully spoon some of the hot caramel on top of each serving. Place a big chunk of milk chocolate in the center of each bowl. Let the chocolate melt inside.

 

Quantity: 4 servings

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