Scottish Raspberry Pudding
Scottish Raspberry Pudding
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.
Ingredients
Serves: 4
- 6 tablespoons oats
- 150ml whipping cream
- 6 tablespoons clover honey, divided
- 4 tablespoons whisky, divided
- 200g raspberries
Directions
Preparation:10min ›
Cook:10min ›
Extra time:1hour chilling ›
Ready in:1hour20min
- 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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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
This was delicious, and so simple! Really enjoyed making for a Burns Night celebration. I doubled up the recipe to feed more. - 27 Jan 2016 (Review from Allrecipes UK & Ireland)
First known Burns Night Supper in our tiny rural town. Well-liked by all. - 27 Jan 2017 (Review from Allrecipes UK & Ireland)
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