CROWDIE CREAM

"In Scotland Cream Crowdie was traditionally served on Strove Tuesday..."

1/2 cup rolled oats
1 cup heavy (whipping) cream
3 tbsp icing sugar
2 tbsp dark rum or Scotch whiskey

Preheat oven to 400 degrees F.

Spread oats evenly over bottom of oven a 9 or 10-inch layer cake pan and toast in middle of oven, shaking pan occasionally for about 15 minutes or until flakes are rich golden brown color. Watch carefully for any sign of burning and regulate heat accordingly. Set aside to cool.

In large chilled bowl, whip cream with whisk or rotary beater until it begins to thicken. Add icing sugar and beat until cream is firm enough to form unwavering peaks on beater when lifted out of bowl.

Lightly stir in rum (I think whisk would be more traditional); a tablespoon at a time. Then with a rubber spatula, gently but thoroughly fold in toasted oatmeal.

Pile cream into chilled individual serving bowls or into parfait glasses and serve at once.

Servings: 4
Source: The Toronto Star