This delicious toffee flavoured pudding has the goodness of soluble fiber and nutrition from milk, seeds and nuts. The condensed milk toffee may be prepared up to 8-10 days ahead.
- Sunflower seeds 1 tablespoon, heaped
- Pumpkin seeds 1 tablespoon, heaped
- Melon seeds 1 tablespoon, heaped
- Almonds 1 tablespoon, heaped
- Walnuts 1 tablespoon, heaped
- Cashew nuts 1 tablespoon, heaped
- Quick cooking oats ¾ cup
- Milk 850 ml
- Condensed milk toffee ½ cup, generous
- Brown/demerara sugar 3 tablespoon or to taste
- Vanilla essence 1 teaspoon
Roast the seeds and nuts till light brown in colour (I use Panasonic OTG to roast nuts. Preheat the oven to 170C. Switch off the oven and place the seeds and nuts inside the oven, till they are lightly roasted, about 10-15 minutes. Place the nuts and seeds on different plates as seeds take lesser time than nuts. Check frequently to avoid burning).
Cool and chop the nuts roughly.
Heat the oats with milk on medium high heat till it begins to boil.
Lower the heat to medium low and cook stirring often, till it is like a thick porridge (8-10 minutes).
Reduce the heat to low, add toffee and sugar. Cook stirring till toffee and sugar are dissolved.
Remove the pudding from heat and stir in the seeds, nuts and the essence.
Taste and add more sugar if desired.
Transfer to a serving bowl and serve warm or chilled.
If the pudding is to be served chilled, place a piece of cling film on the surface of the pudding while chilling, to avoid a skin from forming on the top of the pudding.