Cloutie dumpling with athol brose cream
For the cloutie dumplings
* 225 g currants,
* 225 g raisins,
* 10 tbsp whiskey,
* 1 tbsp cocoa powder, for dusting
* 115 g caster sugar,
* 115 g butter,
* 60 ml double cream,
* 4 eggs,
* 225 g self-raising flour,
* 115 g oatmeal,
* 1 tsp nutmeg,
* 1/2 tsp cinnamon,
* 85 g mixed candied peel,
* 50 g almonds, roughly chopped
For the athol brose cream
* 3 tbsp oatmeal,
* 150 ml single cream,
* 2 tbsp honey,
* 80-100 ml whiskey,
* handfuls mixed nuts, roasted
* gold leaf, (optional)
1. Put the currants and raisins into a bowl and cover with 6 tablespoons of the whisky. Leave to soak for 15 minutes.
2. Lightly butter 4 dariole moulds and dust out with cocoa powder.
3. Beat the sugar, butter and cream together until light and fluffy. Add the eggs, a little at a time, and stir in the flour.
4. Beat in the soaked currants and raisins and all the other remaining ingredients.
5. Fill the prepared moulds and cover each one with a small piece of pleated greased foil. This will allow room for the pudding to rise.
6. Place into a steamer and steam for about 1 hour and 30 minutes.
7. Meanwhile, make the cream. Place the oatmeal into a bowl and cover with the cold cream. Leave to soak for 30 minutes.
8. Strain the mixture, pressing and extracting all the starchy cream, until the oats are dry; discard the oatmeal.
9. Mix together the cream and honey. Add the remaining whisky and stir well.