About this recipe:This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Oats are toasted, then folded into lightly sweetened whipped cream and topped off with berries and a splash of whisky. Finish your Burns supper with this delicious tradition.
125g porridge oats
250ml double or whipping cream
50g icing sugar
1/2 teaspoon vanilla extract
1 punnet of fresh berries
1 tablespoon whisky
4 fresh mint leaves for garnish (optional)
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Method Prep:10min › Cook:10min › Ready in:20min
Preheat the oven to 180 C / Gas mark 4. Spread oats out in a thin layer on a baking tray. Toast in the oven for about 10 minutes, or until lightly browned. Set aside to cool. Remove them from the tray for faster cooling.
In a medium bowl, whip the cream to firm peaks. Gently fold in the icing sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle some whisky over each serving. Garnish with a mint leaf.