Scottish Cream Crowdie With Raspberries

READY IN: 20mins
Recipe by Sharon123

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.

Top Review by Starrynews

This is a wonderful dish. So delicious. I followed the directions to a T this time around, but I can see that other berries would be great and look forward to trying them. Thanks for sharing! ZWT6

Ingredients Nutrition

Directions

  1. Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
  2. Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
  3. Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!

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