Possibly the best pudding to come out of Scotland! A deliciously light and adult dessert!
Ingredients (serves 4)
- 570 mls Double cream
- 85 grams Porridge oats
- 7 Tbsp Whisky
- 3 Tbsp Honey
- 450 grams Raspberries
- Toast the oats in a frying pan, being careful not to burn them.
- Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
- Serve in dessert glasses garnished with a few raspberries and mint.
Notes... The traditional Scottish recipe is made with a local soft cheese, crowdie, and cream - two years in Scotland made me fall in love with this dessert! This is the modern, and south of the Border variant! For added decadence, soak the oats overnight in whisky! You can also keep the raspberries separate and layer the oat mixture and raspberries for a trifle effect!