AT HOME IN LONDON, APRIL 2013

By Jessica

You need to make this recipe using the strained and soaked oats from the Atholl Brose mix (see recipe below). Try this cake it is absolutely divine!

Whisky Oaty Cake
Ingredients:  The strained Atholl Brose oats, 2 big tablespoons (Tbs) golden syrup, 3 Tbs caster sugar,  2 rounded Tbs plain flour, 1 flat teaspoon  of baking powder, ½ a regular pack of real butter, 1 large cup of oats, teaspoon of good vanilla essence.

The mix Preheat the oven to 160C. In a small pan melt the golden syrup, sugar and butter and add the vanilla. Then stir in the flour, baking powder and oats. Tip in to a shallow 30cm baking dish. Bake in the oven for 15 mins until it is only just starting to go golden on the top. Leave to cool.

To serve This is best eaten whilst just warm  and squidgy with lashings of double cream.

WEDDING AT THAMES DITTON, APRIL 2013

By Jessica

My husband‘s father was a Scotsman. Scotsman generally love a wee dram of the hot stuff, as does my husband.  So when a friend of ours got married as everyone was asked to bring something for the dessert table Christian jumped at the chance to seize his heritage and make Atholl Brose for the bride and groom, this is his version of the oaty Scottish

Atholl Brose
Ingredients:  4 cups of porridge oats, ½ a litre of whisky, 2 cups of double cream, ½ a jar of honey (heather honey is deal but normal honey will do)

The mix Put the oats in to a container with the whisky and soak them for a week stirring occasionally and keeping a tight cover on in-between so it doesn’t evaporate.  It will go creamy looking over the course of the week. Strain the oats over a large bowl, ideally through a clean muslin cloth to really clean out all the impurities. (Save the squeezed oats in a Tupperware in the fridge I have another recipe you can use for them later!) Anyway, back to the whisky, whisk the double cream and honey in to the creamy whisky mixture. Then decant in to an empty bottle and chill in the fridge.

To serve Store in the fridge and drink within a week, it’s gorgeous for an after dinner tipple.

CORNWALL, JANUARY 2013
By Jessica
January is a gloomy month, waiting to see the first signs of spring. It’s important to treat yourself to something delicious and heart-warming to put a smile on your face. So, it was on a visit to Cornwall to see the mother in law that I rediscovered the joy of scones.....and this is my best recipe for them yet!

Yummy scones (makes around 8)
Ingredients:  8 ounce (oz) self raising flour, 2oz butter, 2 oz caster sugar, pinch of salt, splash of cold milk, 1 egg, teaspoon of good quality vanilla essence.

The mix Heat your oven to 200C. Grease and gently sprinkle flour on a baking sheet and tap off the excess flour. Mix together the salt, flour, and sugar and then rub in the butter and vanilla essence until the mix forms crumbs. Use enough milk to make the mix in to a soft dough ball (add it a tablespoon at a time so you don’t over-milk).
Cut the dough in to 8 equal pieces and roll each in to a ball, squash the ball slightly and put on the baking sheet. (Or to be fancy you can use a cutter to cut proper shapes). Brush the tops with beaten egg. Bake for 15 minutes and then cool before eating!
To serve Just slightly warm is divine! It has to be with clotted cream, jam and a nice pot of tea!