Highland Flummery

Highland Flummery


3 people made this

About this recipe: This pud finished my Burns supper last year. Best served with my sweet wafers.

SkyyFyre Nottinghamshire, England, UK

Serves: 4 

  • oats
  • whisky (scotch for the heathens out there)
  • cream
  • honey
  • Drambuie

Prep:15min  ›  Extra time:7hr45min  ›  Ready in:8hr 

  1. Soak the rolled oats overnight in whisky (use one and 1/2 teaspoon oats per serving).
  2. The following day: Whip the cream until thickened, then add a tablespoon of good honey. Continue to whip until thickened again. Add the soaked oats and whip until *just* showing 'peaks', then add a *small* shot of Drambuie. Whip again until the same texture.
  3. Spoon out into chilled glasses or bowls (beware this is *not* a light sweet!) and top with whatever you like, such as some small pieces of fruit, nuts or chocolate. I had a cherry in kirsch on the last I did. Keep them chilled until serving, and serve with my sweet wafers if desired.

For your Burns supper...

Try my other recipes, such as a homemade haggis and a side of punchnep.

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