Medium oatmeal – 25 g (1 oz)
Whisky - 4 tbsp
Lemon juice - 4 tbsp
Egg white – 1
Whipping cream - 300 ml (½ pint)
Milk - 2-3 tbsp
Chocolate flakes – 3

METHOD

Soak the oatmeal in whisky and lemon juice for about 5 minutes. Heat, stirring until it thickens. Cool.

Whisk the egg white and cream until softly stiff. Gently fold in the oatmeal and milk.

Crumble 2 flakes and fold into the mixture. Spoon into individual serving dishes and decorate with remaining flake.

Return To Scottish Recipes