Preparation info

  • Yield:


    • Difficulty


Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This is an old Shetland New Year’s Day breakfast that was eaten with rich shortbread as a memorable start to the year. It’s thought to be of Scandinavian origin.


  • 4 egg yolks
  • 175 g (6 oz) caster sugar



Beat the egg yolks and sugar till thick and foamy. This can be done in a bowl over a pan of hot water or in a double boiler. Add the rum. Beat the cream in another bowl until stiff and add to the mixture. Serve with thin Petticoat Tails or Balmoral Shortbread.