Ginger and Atholl brose

Name: Ginger and Atholl brose
Cuisine: Scottish
Ingredients: 2–4 rounded tablespoons medium oatmeal, toasted Approx. ¼ pt (150 ml) Duke of Atholl’s brose (¾ c); 2–4 rounded tablespoons medium oatmeal, toasted Approx. ¼ pt (150 ml) Duke of Atholl’s brose (¾ c); 1–2 tablespoons crystallized ginger, roughly chopped; 1 tablespoon ginger syrup; 1 apple, grated; 1 tablespoon Californian raisins, cooked prunes, or preserved prunes; 1 tablespoon sour cream; a few slices crystallized ginger

Preparation info

1
Serving

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2–4 rounded tablespoons medium oatmeal, toasted Approx. ¼ pt (150 ml) Duke of

Europe
United Kingdom
Drinks
Vegetarian
Gluten-free
Scotland

Method

Put the oatmeal into the bowl, add the Duke of Atholl’s brose and leave to thicken. Add the ginger syrup and the ginger, raisins or prunes and apple. Top with the sour cream and a few slices of crystallized ginger and serve.