Scotland Teatime Treats Ideas
This is a very simple sweet (pudding) dish from scotland. Traditionally served over the festive period its light texture makes it an ideal dish to follow any heavy main meal (such as Turkey with all the trimmings).
1 pint double cream
3 tablespoons heather honey (or another clear honey)
2 oz pinhead or fine oatmeal
2 tablespoon Drambuie (optional)
4 tablespoons thick plain yoghurt
6oz (one and a half cups) of fresh raspberries
Brown/Toast the oatmeal in a dry or very lightly oiled frying pan on a high heat until lightly brown. Whisk the cream and honey into a soft consistency and mix in the oatmeal (keeping a little for garnish)and Drambuie (alternatively, use a few drops vanilla essence or other flavouring of your choice). Then fold in the yoghurt. Mix in Raspberries and prepare to serve in tall glasses. Chill in the fridge for 2 to 3 hours before serving (prepared in the glasses).
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For US to UK equivalents for food weights and measurements see this rough guide
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