- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: plus 1 hr soaking time
- Effort: medium
For the cloutie dumplings
- 225 g currants
- 225 g raisins
- 10 tbsp whiskey
- 1 tbsp cocoa powder, for dusting
- 115 g caster sugar
- 115 g unsalted butter
- 60 ml double cream
- 4 eggs
- 225 g self-raising flour
- 115 g oatmeal
- 1 tsp grated nutmeg
- 1/2 tsp ground cinnamon
- 85 g mixed mixed candied peel
- 50 g blanched almonds, roughly chopped
For the athol brose cream
- 3 tbsp oatmeal
- 150 ml single cream
- 2 tbsp heather honey
- 80-100 ml whiskey
- handfuls mixed nuts, roasted
- gold leaf, (optional)
1. Put the currants and raisins into a bowl and cover with 6 tablespoons of the whisky. Leave to soak for 15 minutes.
2. Lightly butter 4 dariole moulds and dust out with cocoa powder.
3. Beat the sugar, butter and cream together until light and fluffy. Add the eggs, a little at a time, and stir in the flour.
4. Beat in the soaked currants and raisins and all the other remaining ingredients.
5. Fill the prepared moulds and cover each one with a small piece of pleated greased foil. This will allow room for the pudding to rise.
6. Place into a steamer and steam for about 1 hour and 30 minutes.
7. Meanwhile, make the cream. Place the oatmeal into a bowl and cover with the cold cream. Leave to soak for 30 minutes.
8. Strain the mixture, pressing and extracting all the starchy cream, until the oats are dry; discard the oatmeal.
9. Mix together the cream and honey. Add the remaining whisky and stir well.
10. Serve the hot cloutie dumplings with the cream, and garnish with roasted nuts. For a special effect, cover some of the nuts in gold leaf.
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