Atholl Brose
A staple of the Scottish Highlands, this pudding proves that the amount of effort expended into a dessert can be in inverse proportion to the enjoyment in return. It’s stupidly easy, yet so satisfying on a dark autumnal or winter night. Don’t take the quantities too seriously - this is meant to be adjusted to your taste
Serves: 4
Ingredients
- 4 tbsp medium porridge oats
- (or 3 tbsp oats + 1 tbsp ground almonds)
- 4 tbsp whisky
- 1 tbsp lemon juice
- 2 tbsp honey
- 150ml double cream
Method
- First, spread the porridge oats (or combined oats/ground almonds) on a baking tray and put under the grill on a low heat to toast gently. Keep an eye on it, remove the minute it is gently browned.
- Set aside to cool.
- Combine the whisky, lemon juice and honey in a bowl, then add the cream and whisk into soft peaks.
- Fold in the toasted oats, turn into cups or glasses and chill.
- Serve garnished with a stick of cinnamon, a twist of lemon zest, or homemade thin shortbread rounds.