This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.
Instead of raspberries, use other fresh fruit such as mixed berries, sliced peaches or nectarines, or a mixture of raspberries and peaches. * Replace the whisky with brandy, or with orange or apple juice.
A pudding such as this is usually made with double cream. Whipping cream is lower in fat and calories than double cream and mixing the cream with fromage frais reduces the fat content even further. * Since ancient times honey has been used as a food, a sweetener and a preservative. Honey is sweeter than sugar due to its fructose content, and it is lower in calories on a weight for weight basis because it has a higher water content.
A, C * B1, B2, B12, E, folate, calcium, copper, iron, zinc
Used different ingredients. Fromage Frais wasn't around when I was young in Scotland so its traditional to use all cream. Also, instead of using whisky & so much sugar, we used a Whisky Liqueur such as Drambui or Glayva. To get the proper nutty flavour, never be tempted to use porridge oats but always the real oatmeal. - 24 Jan 2011
Absolutely delicious! I have made this a few times and usually replace the fromage frais with reduced-fat creme fraiche, it tastes wonderfully creamy without being too rich or 'greasy'. It's also nice with layers of warm apple stewed in brown sugar. It's become a real favourite in our house! - 19 Feb 2012
Used different ingredients. I used all whipping cream (another 150ml ) instead of the frommage fraise - 14 Jan 2009