Atholl Brose, a pudding from Scotland

 

This is a pudding made from whipped cream, drambuie and flaked almonds topped with toasted oatmeal. The eating of this rich dish is first recorded in 1475 when the Earl of Atholl was attempting to capture Iain MacDonald, Lord of the Isles.

Ingredients:
3 tablespoons of oatmeal
2 tablespoons heather honey
Scotch whisky or Drambuie to taste, around double the amout of cream used
1/2 pint cream

Method:
The oatmeal is put into a basin and mixed with cold water until the consistency is that of a thick paste. Leave for half an hour and then put through a fine strainer, pressing with a wooden spoon to extract as much liquid as possible. Throw away the oatmeal and use the creamy liquor from the oatmeal for the brose.

Mix honey and the prepared oatmeal water, the cream and the whisky and stir well. (Purists use a silver spoon for stirring) Put into a bottle, leave for abot a day to mature, shake before serving.