Scottish Cream Crowdie With Raspberries

Recipe by Sharon123
READY IN: 20mins
YIELD: 1-2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
“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.”