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Cream Crowdie


Cooking spray or 1 Tbs. melted butter
4 to 5 Tbs. medium-size oats (reserve a small amount to use as a garnish)
1 cup heavy cream
2 Tbs. honey
1 Tbs. Scotch whiskey
Approximately 1 cup berries (e.g., raspberries, blackberries or blueberries)
Sprig of mint for garnish
Optional: toasted nuts such as almonds instead of oats as garnish


Lightly brown oats in a pan that has been coated with cooking spray or a little melted butter. Remove from heat and allow to cool.

Beat heavy cream until soft peaks form. Add honey and then whiskey. Fold in the toasted oats. Layer in a tall glass, beginning with a small amount of berries, then whipped-cream mixture. Alternate layers of berries and cream, ending with a few berries. Garnish with toasted oats or nuts and a sprig of mint.

There are many varieties of this now, though it was at one time made at Harvest-time or Hallowe'en when charms were mixed through it. Eager children would consume it in vast quantities in the hope of finding a lucky charm. This recipe is certainly not suitable for children, but the combination of flavours make it a delicious rich sweet.

4 oz fresh raspberries (125 g) or other soft fruit
Quarter pt double cream (150 ml)
4 tsp clear heather honey
2 oz medium oatmeal (50 g)
2i fl oz malt whisky (75 ml)
2 tbsp thick heather honey
2 oz cream cheese or crowdie (50 g)

Steep the oatmeal in malt whisky and thick honey overnight. Mix in the raspberries and cream cheese. Beat the cream till stiff and put a spoonful in the base of a wine goblet. Put the oatmeal and honey mixture on top and finish with the remaining cream. Make a slight well in
the centre and pour in the clear honey. Serve.

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