- soft fruit brose
was the traditional celebration, harvest-home dish. For a communal
celebration round the table, the oatmeal, fruit and cream were
put onto the table and everyone made his/her own mix, lubricating
it with whisky and honey. It was also eaten on other special
occasions such as weddings.
This recipe combines traditional Scottish produce to good effect,
creating an excellent pudding that is a delightful treat in
late summer. Whisky is of course distilled across Scotland,
heather honey is produced where-ever there is suitable heather
moors and excellent raspberries are grown in the Nairn valley
(near Inverness) and the northeast.
2 oz medium oatmeal.
10 fl oz fresh double cream.
3 tablespoons heather honey.
3 tablespoons good whisky.
12 oz fresh raspberries.
Toast the oatmeal under a grill, turning occasionally with a
spoon, until it is golden brown. Allow to cool.
Whip the cream until stiff and then mix in the honey, whisky
Layer the raspberries with the cream mixture in four tall glasses,
cover with cling film and refrigerate.
Allow to come to room temperature for 30 minutes before serving
and then decorate with a few raspberries.
To Scottish Cooking