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Brose is a Scots word for an uncooked form of porridge in which oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for a short time.  The recipe for Athole Brose, the cocktail form of brose, in Traditional Scottish Recipes by George L Thomson is flavored with whiskey and honey.  To make this brose pudding, I pureed steel cut oats and mixed it with whipped cream, whiskey and honey.  The texture is similar to tapioca, but the flavor is undeniably Scottish.

Inspired by Outlander

Prep: 20 minutes   Cook time: 30 minutes    Serves:  8

Ingredients

• 1 cup steel cut oats
• 3 cups water
• 1/2 cup honey
• 3 tablespoons whiskey
• 1 pint heavy cream

Honey drizzle

• 6 tablespoons honey
• 2 teaspoons whiskey

Instructions

1. Place the steel cut oats in a large heat resistant bowl.  Add boiling water to the steel cut oats and allow to sit for 30 minutes.  With an immersion blender or in a food processor, blend the oats.   Stir in the honey and whiskey until well-combined.
2. Whip the heavy cream until soft peaks form.  Fold into the oatmeal mixture.
3. Place into serving bowls and refrigerate until set, at least one hour.   If using a glass container, you can put a little of the honey drizzle at the bottom of the container for a prettier presentation.
4. Before serving, drizzle with the honey/whiskey mixture.