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½ cup Oats
1 cup Cream, Whipping
3 tablespoon Sugar, Powdered
2 tablespoon Rum, Dark
In scotland cream crowdie was tradtionally served on shrove tuesday. Preheat oven to 400f.
Spread oats evenly over bottom of oven a 9 layer cake pan and toast in middle of oven, shaking pan occasionally ,for 15 minutes or until flakes are rich golden brown colour. Watch carefully for any sign of burning and regulate heat accordingly. Cool. In large chilled bowl, whip cream until it begins to thicken. Add icing sugar and beat until cream is firm enough to form unwavering peaks on beater when raised. Lightly stir in rum. A bit 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.
1 cup Cream, Whipping
3 tablespoon Sugar, Powdered
2 tablespoon Rum, Dark
In scotland cream crowdie was tradtionally served on shrove tuesday. Preheat oven to 400f.
Spread oats evenly over bottom of oven a 9 layer cake pan and toast in middle of oven, shaking pan occasionally ,for 15 minutes or until flakes are rich golden brown colour. Watch carefully for any sign of burning and regulate heat accordingly. Cool. In large chilled bowl, whip cream until it begins to thicken. Add icing sugar and beat until cream is firm enough to form unwavering peaks on beater when raised. Lightly stir in rum. A bit 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.
