3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream
1 tablespoon Drambuie (optional)
Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal and Drambuie (alternatively, use a few drops vanilla essence or other flavouring of your choice). Serve in tall glasses. A popular variation is to mix in 6oz (one and a half cups) of fresh raspberries. Or use vanilla ice cream instead of cream.
½ pint cold water
4 oz sugar
1 heaped tablespoon Cinnamon
1 heaped tablespoon Mixed Spice
8 oz Margarine
8 oz Sultanas
8 oz Raisins
1 tablespoon Treacle
Put all the ingredients into a saucepan and bring to the boil, simmer for five minutes
8 oz plain flour
1 teaspoon Bicarbonate of Soda
2 beaten eggs
Add the hot mixture to the flour and bicarbonate of soda, when well mixed add the two beaten eggs and mix well
Pour the mixture into a cling film lined bowl and cook in the microwave for:-
650 Watt – 9 minutes
500 Watt – 12 minutes
Leave in the bowl to cool and firm up then turn out onto a wire rack or plate.
1½ pounds rhubarb
1tbs grated lemon zest
6 tbls whiskey.
4 oz demerara sugar
1 tsp of mixed spices
1tbs orange zest
6 oz plain flower
3 oz butter
3 oz caster sugar
Grated rind of one lemon
1 tsp ground cinnamon
1 tsp mixed spice (Allspice)
Clean and chop the rhubarb into pieces
Put in a 2-pint pie dish
Add the other ingredients
Sift the flour into a large mixing bowl
Rub in the butter .The mixture should look like breadcrumbs add the sugar, grated lemon rind, cinnamon and mixed spice mix well.
Sprinkle the topping over the rhubarb.
Bake in a pre-heated oven at 400°F for thirty minutes it should be golden brown.
Serve hot with ice cream or custard.