“Yes, it’s the weirdest-sounding combination of ingredients ... but it works!
It’s the dessert that was never missing on our birthdays growing up, and the only cake my brother still wants for his birthday now.
It is not, however, a family recipe.
Truth be told, the original recipe appeared in a box of Quaker Oats in Argentina, in the ’70s. It was quickly popularized because it was ideal for making in a whim, and kids loved it.
The original recipe, however, has been modified countless times, as it normally happens in family kitchens ....
All my friends ask me for it when I visit and it’s my most iconic dessert.”
Several times. I kept reading that recipe and wondering what it would taste like!
She's right .. it IS the oddest sounding combination but yes, it does work.
I was a little worried as I don't have a sweet tooth at all but actually it's not that sweet - it's biscuity and was very good with a coffee.
I'm also not a baker so this was perfect for me to make as I didn't have to be too careful about weighing ingredients out etc - I'll definitely be making it again.
i made it one Sunday and we had it the next day as Marcela recommended. I made my nugaton using half the quantities on the original recipe as it sounded a lot - and for me my smaller one was just right.
Want to make it too? Here's how ...
Into one pan went
150g butter (or margarine)
175-200g dark chocolate
1 teaspoon vanilla extract
In another, large pan, goes
175g ish sugar
250g oats
And I also got ready
1 pack of cream crackers
100 ml almond milk (I think I used more like 150ml as I did it by eye. You could use any milk you like, almond's what I had)
Melt the butter and chocolate together and when liquid, pour over the oats and sugar and mix well over a low heat, stirring all the time.
Keep stirring and then add the milk, a little at a time. Once all the milk is added and the sauce is nice and soft and the oats cooking in it, give it a last good mix, remove from heat and continue stirring for another minute or so.
Put a little of the sauce/paste on a plate to hold the crackers in place and start layering the mixture over the crackers, spreading with a spatular and then adding another layer of crackers.
Finish by spreading the mixture over the last layer of crackers and round the sides so it's completely covered. Then put in the fridge until an hour before serving.
I put mine in overnight and then wrapped it in foil to take it to work to share!
Read Marcela's original post and nugaton recipe here.
