Saturday, 21 January 2012

A sweet treat for Burns Night

We’re still in January but there are already more festive dates in the calendar. This week is no exception with Burns’ Night on 25 January celebrating the life, songs and poetry of the Scottish poet Robert Burns who was born on 25 January 1759.

Everyone knows that 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 after this incredible dish? My friend, Fiona who is Scottish, and an amazing cook, came up with an answer for me, a traditionally Scottish Prune and Whisky Tarte which she makes every year for her family and friends.
Fiona’s Prune and Whisky Tarte
8 inch (21cm) flan tin
8oz (225g) shortcrust pastry
8oz (225g) dried prunes (those stoned ready to eat D’Agen prunes are best)
4floz (100ml) double cream
2 eggs
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.

This recipe sounds quite decadent! Fiona always makes her own haggis too!  So …  Slainte Mhath! Happy Burns Night! Have you got a Scottish recipe to share?

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