Warm Shredded Wheat

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 45 g (1⅔ oz) brown butter
  • 15 g (½ oz) butterscotch
  • 45 g (1⅔ oz) candied rolled oats
  • 35 g ( oz) toasted hazelnuts, coarsely ground
  • 25 g (1 oz) soft brown sugar
  • 1 g (1/32 oz) ground cinnamon
  • 0.5 g ground cloves
  • 1 g (1/32 oz) fine salt
  • 25 g (1 oz) high-grade tapioca maltodextrin*


In a very small saucepan, bring the brown butter and butterscotch sauce to the boil. Combine the remaining ingredients in a bowl and whisk well to combine. Add the butter mixture and stir vigorously to prevent clumping. Keep working the mixture until smooth and well combined.

When ready to serve, preheat the oven to 150°C (300°F/Gas 2), place the shredded wheat in a metal bowl and toast for 4 minutes. Stir well and serve hot.