World Porridge Making Championship 2025 Speciality Winner

On October 4th, 2025, in the small village of Carrbridge in the Scottish Highlands, I competed in the 32nd World Porridge Making Championships. And I won the Speciality Section for my Campfire Porridge Jaffles. The recipe is below. I also came runner-up for my Traditional Porridge (oats, water and salt) with the help of some beautiful Australian oats! So excited and proud to show off Australian produce (as well as jaffle irons) to the world. The media interest and feedback for the feel-good (yet highly competitive) international porridge cook-off has been a bit overwhelming, but I am very happy to be part of it, as porridge stole my heart many years ago. Stay tuned for more porridge recipes. In the meantime, here’s my porridge jaffles.

Porridge Jaffles.

The Aussie version of the toasted sandwich, the jaffle, was invented in Australia in 1949. The clever design of the quirky jaffle iron presses the edges of the bread together to create a seal and a deep pocket, making it perfect to enclose a hot filling.

Easy to use and a camping favourite, what better way to enjoy some delicious porridge as a snack beyond the usual breakfast routine.

Australia has some wonderful native ingredients. Not only delicious, they have high concentrations of nutrients. I have incorporated wattleseed and Davidson plum to bring the flavours of the indigenous Aussie outback to Scotland.

I am combining this with my Mum’s nostalgic rum banana recipe, using another Aussie icon -Bundaberg rum. Rum is a popular spirit in Australia, dating back to the First Fleet. The Bundaberg Distillery was founded 100 years later, in 1888. This special rum liqueur is flavoured with toffee and banana. Rich and smooth, it’s perfect served neat, over ice cream, or with porridge for a decadent treat!

Ingredients:

Yoghurt flatbread:

1 cup Greek yoghurt

1 Tbsp olive oil

1 ½ cups self raising flour

2 Tbsp icing sugar

Pinch salt

Porridge:

½ cup oats of your choice

1 ½ cups water

Salt to taste

Filling:

2 Tbsp butter

2 ripe bananas, sliced

¼ cup muscovado sugar

3 Tbsp (60ml) Bundaberg banana toffee liqueur rum

5 ml wattleseed extract (optional)

3 Tbsp melted butter

2 Tbsp caster sugar

1 Tbsp Davidson plum powder

Method:

1.           To make the bread, mix yoghurt, olive oil, flour, sugar and salt in a bowl. Gently mix until combined.

2.           Knead gently on a lightly floured surface, divide into 4 and rest.

3.           To make the porridge, bring water to a gentle simmer in a pot, add oats and salt, cook over low heat until cooked.

4.           To make the filling, melt butter in a small pot, add bananas, sugar, rum, wattleseed and heat to soften.

5.           Mash bananas until the ingredients are combined.

6.           Stir in the cooked porridge.

7.           Brush the jaffle irons with melted butter.

8.           Roll out the dough thinly, cut into squares and line each jaffle iron.

9.           Add 3 spoonfuls of filling and close the jaffle iron. Repeat with remaining jaffles.

10.      Place over flame and cook for approximately 4 minutes, rotating every minute, until golden brown.

11.      Mix sugar and plum powder together. Sprinkle over the jaffles and serve immediately.

Makes 4.