Scottish Raspberry Pudding

    Scottish Raspberry Pudding

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    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.

    Serves: 4 

    • 6 tablespoons oats
    • 150ml whipping cream
    • 6 tablespoons clover honey, divided
    • 4 tablespoons whisky, divided
    • 200g raspberries

    Preparation:10min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

    1. Toast the oats in a hot dry pan over medium heat until browned and fragrant. Leave to cool.
    2. Mix five tablespoons of honey and 2 tablespoons of the whisky into the cream and whip until thick but still floppy.
    3. 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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