Cloutie dumpling with athol brose cream

Method

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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Ingredients

For the cloutie dumplings

225g currants
225g raisins
10 tbsp whisky
1 tbsp Cocoa powder, for dusting
115g caster sugar
115g unsalted Butter
60ml double cream
4 Eggs
225g self-raising flour
115g oatmeal
1 tsp grated nutmeg
1/2 tsp ground cinnamon
85g mixed candied peel
50g blanched almonds, roughly chopped

For the athol brose cream

3 tbsp oatmeal
150ml single cream
2 tbsp heather honey
80-100ml whisky

To serve

handful mixed nuts, roasted
gold leaf, (optional)

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