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Catherine Brown

Ginger and Atholl brose

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Preparation info

  • 1

    Serving
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

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

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.

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