Och am nae much for Puddings!
1 pt whipping cream
1 lb cream cheese (we used Mascarpone)
250 g honey
1-2 lb raspberries/Blackberries/Boysenberries
0.5 lb steel cut oats (Pin Head)
1 bottle whisky
Toast oats in oven till dry and just beginning to
brown. Whip cream. Mix 50:50 cream and mascarpone. Add a large shot of whisky
and tablespoon honey to taste.
Two ways to serve:
Put bowls of Crowdie (cream, cheese, honey & whisky), berries, whisky bottle,
honey jar and oats on tables and everyone helps themselves.
Put oats in bottom of a glass. Add more whisky and honey to crowdie and pour
over oats. Pour Berries on top. Serve.
Toasted Pinhead Oatmeal and Vanilla Crystal Ice
75g (3 oz) Scottish Pinhead Oatmeal
50g (2oz) granulated sugar
3 tablespoons water
/4 pint) double cream,
75g (3 oz) sieved icing sugar
1/2 teaspoon best quality vanilla extract
Dry fry the oatmeal over a moderate heat for
about 5 minutes, shaking the pan, to toast the oatmeal. Whip the cream together
with the icing sugar and vanilla extract.In a saucepan stir the granulated sugar
and water together over moderate heat until all the sugar granules have
dissolved completely. Only then let the syrup boil, and boil for 2 minutes,
boiling fast.Stir the dryfried pinhead oatmeal into the syrup and scrape this
onto a baking parchment lined baking tray - it will become hard and crystalline.
When cold, bash with a rolling pin into crumbs.When the crisp sugar-coated
crumbs are cold, fold them into the vanilla flavoured whipped cream, and freeze
this mixture in a solid polythene container with a lid. Bring the ice cream from
the freezer to room temperature just as you sit down to eat the savoury courses.
It should then be easy to spoon into a serving bowl. This is good with all types
of soft summer fruits.
125g (4oz) suet, finely chopped
250g (8oz) self raising flour
1 tsp baking powder
125g (4oz) Scottish Oatmeal
75g (3oz) brown sugar
250g (8oz) currants/ sultanas mixed
1 tsp each of cinnamon and ginger
1 tbsp golden or maple syrup
1 tbsp buttermilk or milk
Preparing the cloth:
Half fill a large pan with water and bring to boil. Wet a large piece of white
cotton or linen cloth in very hot water and squeeze out excess water. Dust with
flour (this forms the skin).
Dissolve the syrup in a little buttermilk. Add with the eggs to the other
ingredients. Mix to a soft dropping consistency. Put the mixture into the centre
of the prepared cloth, draw up the edges and tie with string leaving room for
expansion. Drop into the boiling water and cook for 3-4 hours, checking water
level as it cooks. Serves 8-10.
Scottish Apple Crumble
450g (1lb) cooking apples
50g (2oz) sugar
75g (3oz) wholemeal flour
75g (3oz) Scottish Porridge Oats
75g (3oz) demerara sugar
75g (3oz) butter or margarine
Preheat Oven to 180ºC/ 350ºF/ gas 4.
Place prepared fruit in greased over-proof dish with sugar. Mix flour and
oats then rub in margarine. Add demerara sugar and spread mixture over fruit.
Bake for 40-50 minutes.
Serve with custard, cream or Greek yoghurt.
Blackberry and Apple Crumble
8.5 g fibre/ 340 calories per portion
450g (1lb) cooking apples
225g (8oz) blackberries
50g (2oz) wholemeal flour
50g (2oz) Scottish Porridge Oats
75g (3oz) unsalted butter or soft vegetable margarine
50g (2oz) stoned dates, finely chopped
25g (1oz) sunflower seeds
Preheat the oven to 200ºC/ 400ºF/ Gas 6 and lightly oil an ovenproof dish.
Core and slice the unpeeled apples and dress with lemon juice to prevent
browning. Place in a saucepan with the blackberries over a low heat and bring to
a simmer, cover and simmer for 5 minutes. Turn the fruit into the dish.
Mix together the flour and oats, then rub in the fat until the mixture
resembles breadcrumbs. Stir in the dates and sunflower seeds, then sprinkle the
mixture over the fruit.
Bake in the oven for 25 minutes
Cinnamon Rhubarb Crumble
450g (1lb) rhubarb, sliced
50g (2oz) sugar
1 tsp ground cinnamon
110g (4oz) Scottish Oats & Bran
110g (4oz) plain flour
1 tsp ground cinnamon
110g (4oz) hard margarine
50g (2oz) sugar
Preheat oven to 180ºC/ 350ºF/ gas 4.
Place rhubarb in a shallow ovenproof dish with sugar and cinnamon. To make
the crumble topping, rub the margarine into the oats, flour and cinnamon until
the mixture resembles breadcrumbs. Stir in the sugar. Spoon over rhubarb and
bake for 40 minutes.
Banana, Raspberry & Oat Smoothie
1 Fairtrade bananas
200 ml ice cold milk (skimmed if you prefer)
1 tbsp rolled porridge oats
2 ice cubes
1 tsp honey
1 tbsp bio yogurt
50 g raspberries
Place all the ingredients in a blender and whiz!
Whether these buns originated in Dornoch is perhaps questionable
- but the alliteration is good! And so is the end result, flavoured as it is
with Drambuie liqueur and raspberries!
2 ounces (50g or US half stick) butter or margarine
4 ounces (125g or one US cup) plain (all-purpose) flour
6 fluid ounces (175ml or ¾ cup) water
12 ounces (375g) raspberries (whole or lightly crushed)
4 ounces (125g or ½ US cup) clear honey
2 tablespoons (30/35ml) Drambuie
Half pint (300ml or one and a quarter cups) double (whipping or heavy) cream
Icing (frosting or confectioners') sugar for decoration
Place the butter (or margarine) and water in a saucepan and heat until the
fat has melted. Remove from the heat and stir in the flour. Beat until the
mixture forms a ball (and leaves the edges of the pan cleanly). Beat the
eggs and slowly add them, a little at a time, beating well between each
Spoon the pastry mixture into a large piping bag with a plain nozzle and
pipe 12 round cakes onto a lightly greased baking sheet (cookie sheet).
Bake in the centre of a preheated oven at 200C/400F/Gas Mark 6 for 20/30
minutes until golden brown. Remove from the oven, pierce to allow the steam
to escape and then leave to cool.
Mix the raspberries and honey. Stir the Drambuie into the whipped cream.
Split the buns and fill with the raspberries and cream. Dust with the icing
sugar (frosting) and serve immediately.
Rhubarb crumble is popular own its own but with a "wee nip"
added, it has extra zest! You can use apples instead of rhubarb if you wish.
Ingredients (makes enough for 4):
1½ pounds raw rhubarb
3 fluid ounces of whisky (equals 6 tablespoons or less than half of a US
Grated lemon and orange rind to taste
4 ounces demerara sugar (one cup of light brown sugar)
Teaspoon of mixed spices (Allspice)
6 ounces plain flower (two cups)
3 ounces butter (half stick)
3 ounces caster sugar (scant half cup granulated sugar)
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)
Clean and chop the rhubarb into pieces and put in a 2-pint pie dish. Add the
other ingredients for the filling and stir well.
Sift the flour into a large mixing bowl and rub in the butter - the mixture
will eventually look like small breadcrumbs. Add the sugar, grated lemon
rind, coriander and spices and mix well. Sprinkle the topping over the
Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for thirty minutes by
which time it should be golden brown. Serve hot with custard - or ice cream.
Here's a great dessert for summer. You can vary the
amount of whisky to taste, of course, but don't overdo it! The quantities should
be sufficient for six people.
Three quarters of a pint/15 fluid ounces / 450 ml / two cups (scant) or one
US pint of double cream
3 tablespoons whisky (50ml - note that US tablespoons are smaller than those
in the UK)
3 ounces / 75g meringues, coarsely crushed
One pound / 450g fresh strawberries, chopped. Keep some strawberry halves
back for decoration.
6 leaves of mint
Mix the whisky into the cream and whip until it just holds its shape. Fold
in the crushed pieces of meringue and chopped strawberries. Spoon the
mixture into six glasses, cover and chill for about 15/20 minutes.
Decorate each glass with strawberry halves and the mint leaves before