Get yer kilt on and make this classic Scottish dessert.
Frozen raspberries means you can have a hint of summer on your table in January. Layer the raspberries with whisky scented whipped cream and a completely addictive nutty oatmeal crunch.
850ml double (heavy) cream
140g icing (confectioners’) sugar, sifted, plus extra
6 Tbs Scottish whisky
1kg frozen raspberries, defrosted
Crunchy Oats (recipe follows)
1. For the whisky cream, beat double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks.
2. In a separate bowl, stir a few tablespoons of icing sugar into the raspberries to taste.
3. To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of whipped cream and a layer of oats. Repeat 2 to 3 times, depending on bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Recipe from BBC Good Food Magazine
4 Tbs honey
200g (about 4 cups) whole jumbo porridge oats, such as Mornflake (regular rolled oats work fine)
100g (a little less than 1/2 cup) golden caster sugar
100g (about 3/4 cup) hazelnuts, roughly chopped (I used sliced almonds)
85g (3/4 cup) flour
1. Preheat oven to 180C/350℉.
2. Melt the butter and honey in a large saucepan (or in the microwave), then stir in the other ingredients until everything is well coated.
3. Spread oat mixture out on a baking sheet, then bake for 20 minutes until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days. (The leftovers are really good to snack on or to scatter over ice cream)
A Scottish Pud deserves to be accompanied by a Scottish artist.
Sadly, I think The Japanese War Effort is defunct as the Facebook page clearly points out.
Quirky electronica is always appealing to me. The song name cracks me up.
Check out The Japanese War Effort on Bandcamp, where you can get the music.