Scottish Recipes: Athole Brose
100g/4oz toasted course or medium oatmeal (save a little for garnish)
2 tablespoons runny honey
125ml/¼ pint whisky
250 ml/½ pint whipping cream
Fresh raspberries for garnish
Serves 4 people
Preheat oven to 400F/200C. Spread the oatmeal evenly over bottom of baking tray and toast in centre of the oven for about 15 minutes, shaking occasionally until oats are a rich golden brown. Add the honey and whisky to the oats (remember to keep some oats aside for the garnish). Whip cream until stiff then fold in oatmeal mixture and serve in desert glasses with the remaining toasted oats, some fresh raspberries and a finger of shortbread, home-made of course!
The history of Athole Brose is surrounded by many legends, one of which tells of the cunning exploits of the Duke of Atholl crediting him with the invention during a Highland Rebellion in 1475. Fired with the need to capture the rebel leader, Ian MacDonald, Earl of Ross and Lord of the Isles, the Duke arranged to have the well at which Ross was known to drink filled with the honey, whisky and oatmeal. Ross, enchanted by what he drank, dallied by the well too long and was captured.
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