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> Cranachan, Light summer pudding
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Catriona 
Posted: 13-Dec-2002, 07:26 AM
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The first local raspberries are in the shops now, so I thought I'd 'resurrect' this recipe. I'm having 6 people over for dinner this evening, and I think this will be just right for 'afters'.



This is a summer recipe, but you could use frozen berries or rhubarb or gooseberries and it makes a light dessert after a heavy meal.

1 pint double cream (I think Americans may call it 'heavy' cream)
2 tablespoons clear honey (heather if you can get it)
4 tablespoon natural yoghurt
3 tbsp of Scots whisky
2 oz fine pinhead oatmeal (not rolled oats for breakfast porridge - the fine stuff, which I think is called steel cut in the USA)
8 oz raspberries

Toast the oatmeal under a hot grill till golden, then leave to cool.

Put cream, whisky and honey honey  in a bowl and whip until it forms soft peaks, fold in the yoghurt.

Now assemble in individual glass dishes or a larger glass bowl (it it so pretty that it needs to be seen!)

Put a layer of cream mixture into the bottom of the dish or bowl, then a layer of the toasted pinhead oatmeal, then more cream mix and top off with a thin sprinking of the oatmeal and then a final thin layer of fuit.

Chill thoroughly and enjoy!

As I say, this is nice with stewed rhubarb or goosberries as an alternative.....    I've even got a friend who makes it with stewed apples/pears!  The secret is not to add too much fluid from the stewed fruits - otherwise the oats would be all 'mushy' instead of crisp.
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Cabbagehome 
  Posted: 20-Dec-2002, 08:58 AM
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::viking Ok here I go again. Your recipe calls for 2 oz fine pinhead oatmeal (not rolled oats for breakfast porridge - the fine stuff). Is it possible to take whole oats and corse chop them in the blender to get pinhead? I could not find it here.
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Catriona
Posted: 21-Dec-2002, 06:55 PM
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No, I'm sorry, Cabbagehome - it's not the same thing at all  :(

Pinhead oatmeal is nuttier, and is not processed in the same way as 'rolled' oats....  

It's readily available here - we use it for a variety of culinary processes.  If we are frying herrings in oatmeal, then it has to be pinhead oatmeal...  the other stuff would just be too 'wet'....
               
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free2Bme 
Posted: 22-Dec-2002, 04:29 AM
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Cabbagehome,

Try a health food store - many of them carry Scottish Oats, or will know how to order some for you.


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Cabbagehome 
  Posted: 22-Dec-2002, 08:45 PM
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:p  (smacking side of head) Duh, Scottish oats, I saw that.  Thanks free2Bme.
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Catriona
Posted: 23-Dec-2002, 05:32 AM
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Cabbagehome
What you call 'Scottish oats' is probably what we called porage oats.....  they are not 'rolled'...    Pinhead is a much smaller type of oat flake - so make sure you buy the right one!
               
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Catriona 
Posted: 02-Jul-2003, 09:27 AM
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I don't seem to have quite worked out how this system operates!

I thought if I edited a post I'd made to start an earlier thread, it would bring it up to the top - it doesn't, so I am adding a post to the bottom of the thread, just to see if it works.....!


YIPEE, IT DOES laugh.gif
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barddas 
Posted: 02-Jul-2003, 09:48 AM
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MMmmm, you always put up the most wonderful recipes. smile.gif
I need to get off my lazy butt and start posting some....



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Catriona 
Posted: 02-Jul-2003, 10:42 AM
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Thank you!

I think it is because my posts are all family recipes, made in Scotland for over 200 hundred years in some cases!!! They have never had to be modified for ingredients or measurement etc.

I am just a little worried sometimes that the ingredients are not readily available outside the UK... And sometimes the terminology is different - and all my recipes are in British imperial measurements. I know, for instance, that a US pint and an imperial pint are different.... Sooooooo, I can't always be sure how well the recipes 'translate' laugh.gif

This one is so easy, and so delicious, that it would be easy to modify to suit any climate/fruit ingredients. And, all measurements are approximate anyway, so it's hard to make a 'wrong' batch.
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barddas 
Posted: 02-Jul-2003, 03:55 PM
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QUOTE (Catriona @ Jul 2 2003, 04:42 PM)
Thank you!


I am just a little worried sometimes that the ingredients are not readily available outside the UK... And sometimes the terminology is different - and all my recipes are in British imperial measurements. I know, for instance, that a US pint and an imperial pint are different.... Sooooooo, I can't always be sure how well the recipes 'translate' laugh.gif

This one is so easy, and so delicious, that it would be easy to modify to suit any climate/fruit ingredients.

Thankfully, most cookbooks have conversions, or it can be found on the internet.

I am very lucky to have an International Market 30 minutes from me. They carry everything! Even Club Lemon! Which is one of my favs... tongue.gif So, I can usally find most anything there.
This place has stuff from the world over... Scotland to India, and everything inbetween....
The store itself is a enormous... 4+ acres of store!!!! talk about some Americans over doing things!! LOL!!! laugh.gif

But, again thank *you* for sharing your family recipes. I was going to be a Chef, but could not afford the schooling... So, I do the occational catering job now and again....

Cooking to me one of the best things in the world! I have always felt that the kitchen should be the "family center".......What a place for a family to all work together and create something GLORIOUS... and yummy too wink.gif

That's just how we did things at home......

But, I am rambling now.....so I shall shut up... LOL
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Shadows 
Posted: 02-Jul-2003, 07:42 PM
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This sounds wonderful I have nothing in my books to compare... I will let you know how it turns out!

Any ingredient can now be found on the web... it is just a matter of cost!


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