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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's Scottish Cookery . Ingredients:
1 pint double cream |
3 ounces pinhead oats, toasted (alford if possible) |
6 tablespoons scottish whiskey |
3 tablespoons scottish heather honey (or runny honey) |
1 lb raspberries |
Directions:
1. Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
2. Allow the oatmeal to cool.
3. Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
4. Pour into tall glasses and chill for one hour or overnight before serving.
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