Scottish Raspberry Pudding
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1 person made this
Use good quality honey and a single malt whisky for the best results in this pudding. A simpler but richer version can be made by omitting the raspberry.
6 tablespoons oats
150ml whipping cream
6 tablespoons clover honey, divided
4 tablespoons whisky, divided
Extra time:1hour chilling ›
- Toast the oats in a hot dry pan over medium heat until browned and fragrant. Leave to cool.
- Mix five tablespoons of honey and 2 tablespoons of the whisky into the cream and whip until thick but still floppy.
- Mix the rest of the honey and whisky into the oats. Layer the oatmeal mixture, cream and raspberries into shallow individual bowls. Decorate with a little oatmeal and one raspberry. Serve chilled.
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