Bramble and bilberry cream crowdie

Yield: 8 Servings

Measure Ingredient
55 grams Coarse oatmeal
600 millilitres Double cream
55 grams Icing sugar
2 tablespoons Drambuie or brandy
115 grams Blackberries
115 grams Blueberries

Serves 8

1. In a heavy based pan, toast the oatmeal over a medium heat, stirring constantly, for about 5 minutes, or until it begins to turn golden. Tip on to a plate to cool.

2. Whisk the cream until thickened; stir in the icing sugar and one tablespoon of Drambuie or brandy. Whisk again, then stir in the oatmeal and remaining Drambuie or brandy. Spoon alternate layers of oatmeal cream and mixed berries into individual wide glass goblets. Decorate with berries and serve immediately.

NOTES : The coarse oatmeal used here, often called pinhead oatmeal, is available from health food shops and large supermarkets.

Per serving: 544 calories, Fat 49g Recipe by: BBC Good Food, October 1996 Posted to MC-Recipe Digest V1 #659 by Kerry Erwin <kerry@...> on Jul 06, 1997

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