Saturday, January 15, 2005


3 ounces or a half cup pinhead or coarse oatmeal
half pint of double cream
1 tablespoon Drambuie (optional)

Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal and Drambuie. Serve in tall glasses. Popular variations are to mix in raspberries or use vanilla ice cream in place of double cream.

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