This traditional Scottish dessert, also known as cream crowdie, may incorporate any fresh fruit, and Scotch whisky is also often included.
- 1/2 C. (125 ml) rolled oats
- 2 C. (500 ml) whipping cream
- 1/2 C. (125 ml) sugar
- 2 T. (30 ml) Drambuie liqueur (optional)
- 1 C. (250 ml) fresh raspberries, blackberries, or blueberries
Place the oats in a small baking pan and bake in a preheated 350F(180C) oven, shaking the pan frequently, until lightly browned, about 15 minutes. Set aside. Beat the cream, adding the sugar and optional Drambuie gradually, until stiff. Fold in the toasted oats and berries, reserving a few berries for garnish. Spoon into a serving bowl and garnish with the reserved berries. Refrigerate 2 to 4 hours before serving.
Serves 6 to 8.
Adapted from “All Around the World Cookbook” by Sheila Lukins, Workman Publishing Company, 1994