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Scottish Brose Pudding Recipe

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.

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

Oatmeal, heavy cream, whiskey, honey


  • 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


  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.

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