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Scottish Recipes - Bruleed raspberries with Whisky

This is a very simple sweet dish which uses fresh Scottish raspberries, which tend to be in season in July and August.

For US to UK equivalents see this rough guide

Bruleed Raspberries with Whisky

1lb raspberries
1/2 pt double cream
1 tablespoon whisky
1 teaspoon grated orange rind
3oz soft light brown sugar
Caster sugar to taste

Spread the raspberries over the base of a shallow flame proof dish. Sprinkle the whisky over the rasps and add a little (caster) sugar to taste (scottish raspberries can be a little "tart"). Whip the double cream until thick and fold in the orange rind.

Spread this evenly over the raspberries and chill in the refrigerator.

When the pudding/ sweet is actually required, preheat a hot grill. Cover the cream with approx 1/2 inch thickness of brown sugar, spreading evenly. Place this under the hot grill and cook until the sugar melts and bubbles. The pudding can then be served hot (be aware it will be VERY hot on outside, but coolER beneath) or left to cool with the sugar hardening on the top.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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