Scottish Cream Crowdie With Raspberries Recipe #367311
This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.
by Sharon123
20 min | 10 min prep
1 -2 servings
- 1/3 cup rolled oat
- 1 cup heavy cream
- 1/3 cup confectioners' sugar
- 1 teaspoon vanilla
- 1 cup raspberries (other berries would work fine here)
- Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
- Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
- Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 367311 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars