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Desserts

Och am nae much for Puddings!

Cranichan

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 Cream
Serves 6-8
75g (3 oz) Scottish Pinhead Oatmeal
50g (2oz) granulated sugar
3 tablespoons water
450ml (3
/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.


Clootie Dumpling

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
3 eggs 
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

Serves 4 
8.5 g fibre/ 340 calories per portion

450g (1lb) cooking apples
1 lemon
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

Crumble:
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
ingredients
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!


Dornoch Dreams
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! 

Ingredients: 
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 
3 eggs 
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

Method: 
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 addition. 
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.


Drunken Crumble
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):

Filling: 
1½ pounds raw rhubarb 
3 fluid ounces of whisky (equals 6 tablespoons or less than half of a US cup) 
Grated lemon and orange rind to taste 
4 ounces demerara sugar (one cup of light brown sugar) 
Teaspoon of mixed spices (Allspice)

Topping: 
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)

Method: 
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 rhubarb. 
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.


Scotch Mist

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. 

Ingredients: 
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

Method: 
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 serving.

 


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Last modified: 01/09/2013