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1 cup of rolled oats
1 cup of milk
1 cup of water
1 can of condensed milk
1 cup of mascarpone
1 Tbsp of vanilla paste
Malt biscuit crumb
½ cup white sugar
½ cup brown sugar
½ tsp baking soda mixed with 1 Tbsp warm water
1½ cups flour
½ Tbsp malt extract powder
¼ tsp salt
1 banana, sliced
To make the porridge
Simmer until the oats are soft and all liquid has absorbed.
To make the caramel
Put the can of condensed milk in a pot and fully submerge in the water.
Simmer for 3 hours, while constantly topping up with water to keep submerged the entire time.
To make the vanilla mascarpone
Mix mascarpone and vanilla paste together.
To make the malt biscuit crumb
Cream butter, vanilla and sugar with whisk. Add the egg and continue whisking.
Sift over the flour, malt extract powder and salt and mix.
Roll into balls and bake at 160degC for 15-20 minutes or until cracked and golden.
They will harden once they cool down completely.
Once cooled, smash into tiny pieces.
Using a large dessert bowl, place cooked oats in the bowl. Dollop caramel and mascarpone on top. Place sliced banana around and then sprinkle some of the malt biscuit crumbs over it.
Recipe provided by Nichol's Garden Centre, Cromwell. Recipe requested by Helen Laney, of Oamaru.
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