Scottish Cream Crowdie (Toasted Oatmeal)
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Ingredients
| 1 cup | oatmeal | | 1 cup | heavy cream (whipping cream) 35 % | | 4 tbsp. | sugar | | 1 tsp. | vanilla | | 2 tbsp. | dark Jamaica rum | | 1 pint | fresh raspberries or | | 1 pkg. | frozen raspberries, drained |
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Instructions
Spread the oatmeal on a cookie sheet and toast in a 375 F. oven for 15 to 20 minutes. Shake the pan occasionally to make sure the oatmeal does not burn. Cool the oatmeal.
Whip the cream lightly. Add the sugar, vanilla and rum gradually and continue beating until stiff. Fold the oatmeal into the cream, then fold in the raspberries. Chill 4 hours before serving.
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Author's Comments
Rich dessert of oatmeal, heavy cream, sugar, dark rum with raspberries.
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