Scots Flummery

Serves 4 Ingredients

2 tbsp oats

450ml water

1 orange, zested and juiced

4 tbsp sugar

150ml double cream

2 tbsp honey

2 tbsp whisky

Method

Soak your oats in 450ml of cold water for 48 hours, then use a muslin cloth (or clean tea-towel) to squeeze out the water into a bowl and discard the oats.

Pour the oaty water into a pan and add 6 tablespoons of orange juice and the sugar. Bring to a boil, then simmer, stirring continuously until thick (this should take about 15 minutes). When cooled, stir in 75ml of the cream, pour into 4 glasses and chill in the fridge for 30 minutes.

Warm the honey in a saucepan over a low heat or in the microwave for 10 seconds and stir in the whisky. While cool, but still runny, add a tablespoon or so of the mix to each glass. Whip the remaining cream and top each glass with a dollop and sprinkle with some orange zest. According to legend, Flora MacDonald was halfway through a dish of Scots Flummery when she was arrested for her part in helping Bonnie Prince Charlie escape following his defeat at Culloden in 1746. As a last supper before going to prison, this is the perfect choice. Don’t forget to soak your oats in advance!