Haggis is the traditional dish to serve on Burns Night, accompanied by Tatties (mashed potato with a dash of nutmeg) and Neeps (mashed swede or turnip with a touch of ginger). But what do you serve up as dessert or pudding on Burns Night? My proud Scottish friend, Fiona,who is an amazing cook has a traditionally Scottish Prune and Whisky Tarte which she makes every year for her family and friends as well as her own Haggis!
8oz (225g) shortcrust pastry
8oz (225g) dried prunes (those stoned ready to eat D’Agen prunes are best)
4floz (100ml) double cream
3oz (75g) caster sugar
2oz (50g) ground almonds
2 fl oz (50ml) malt whisky
Zest of one orange finely grated
1oz (25g) butter
Line the flan tin with pastry, prick and leave in fridge to rest. Preheat the oven to 400F, Mark 6, 200c. Whisk the cream, eggs, sugar, almonds and zest in a large bowl. Melt the butter and add to the egg mixture and whisk again. Arrange the prunes on the bottom of the flan and pour the egg mixture over. Bake in the oven for 25 minutes. When cooked, drizzle the whisky over the top and serve warm.