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Oatmeal Posset

This is a traditional Scottish dessert with an unusual difference because the recipe doesn't call for whisky! It calls for brandy. Oatmeal is Scotland's all-purpose ingredient and once you taste this you'll see why it won the place of honour!


1 pt. (575 - 600 ml) Milk

2 tablespoon Oatmeal

1/4 teaspoon Salt

2 teaspoons Sugar

1/4 teaspoon Grated Nutmeg *(If nutmeg is not for you, use the same quantity of mace, allspice or ginger.)

1 tablespoon Brandy


Put milk in a 2-pint (1.1 litre) pan, sprinkle with oatmeal and salt. Heat quickly, stirring, until nearly boiling.

Remove from heat, leave to stand for 10 mins.

Press mixture through a sieve into a similar saucepan.

Add sugar, nutmeg *; re-heat to nearly boiling, stirring to prevent sticking.

Remove from heat, stir in brandy, and serve at once.

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