Scottish flummery

COOKING TIME 5 MINUTES

SERVES 4–6

1 tbsp oatmeal (ideally pinhead)

300ml (11fl oz) double cream

3 tbsp clear honey

4 tbsp liqueur whisky (Drambuie)

Juice of ½ lemon

HEAT THE OATMEAL GENTLY in a heavy-based saucepan until it just turns brown, then remove from the heat and set aside. In a large bowl, beat the cream until smooth but not stiff.

MELT THE HONEY GENTLY in a saucepan until it runs easily, being careful not to let it boil. Fold the melted honey into the beaten cream, then stir in the liqueur and lemon juice. Spoon into individual glasses or bowls and serve while still warm, with the browned oatmeal sprinkled on top.

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Legend has it that Flora Macdonald made this pudding for Bonnie Prince Charlie when she helped him flee Scotland and escape to the Isle of Skye.

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