Gosh, what a busy week!!!. For Father’s Day I have decided to treat my husband to something extra special ( keep all those naughty thought to yourself!!!). All three of our children had different elements to complete to bring this scrumptious secret dessert together.
Oatmeal shortbread with chocolate covered Clootie Dumpling, fresh cream, Lindores Aqua Vitae liquor infused caramel sauce and fresh Scottish raspberries soaked in Lindores Aqua Vitea liquor with a spun sugar decoration. Who said less is more!!!!
Can you guess what their dads favourite tipple is? Lindores Aqua Vitae from Lindores distillery, based only 3 miles away from us in Newburgh, Fife, Scotland.
Dads Scottish Traditional Fathers day Pud!
The day before:
Marinate fresh raspberries in 50mls of Lindores Aqua Vitae liquor and 50g of icing sugar over night in the fridge
100g caster sugar
Melt the sugar, without stirring, in a small stainless steel pan over a medium heat.
Grease a rolling pin or knife steel with oil.
Take care as the sugar will be very hot.
When it turns a dark golden-brown remove from the heat.
Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel.
Gather the strands from the base into a rough ball shape and place on a sheet of parchment paper.
On the day
For the oatmeal shortbread:
100g Plain flour
62g Icing Sugar
62g Corn flour
30g Porridge Oats
Heat the butter in the microwave until melted. Mix all the other ingredients in a bowl and add the butter.
Mix to form a paste. Let the paste rest in the fridge for 30 minutes then take out and roll on a floured surface to ½ cm thick. Cut into 4 inch long by 1 inch wide pieces.
Place the pieces onto a baking tray and cook in the oven at 140°C for 45 minutes, then take out and allow to cool.
Clootie McToot Dumpling
Slice 4/6 pieces of your Clootie McToot Dumpling (any of our wonderful flavours), just smaller than the shortbread pieces you have made.
If you are a chocolate lover –
Chop chocolate into small pieces and place in microwave-safe bowl.
Microwave at 70% power for 1 minute. Remove from microwave and give it a stir.
Continue to microwave in 30-second increments, stirring frequently until the chocolate has fully melted.
Dip 4 / 6 slices of Clootie Dumpling in the melted chocolate and place on a grease proof tray/ or parchment paper.
For the Aqua Vitae Caramel Sauce:
Put the sugar into a stainless steel heavy based pan. Add about 50ml of the water and mix to a light caramel.
Using a sugar thermometer, heat until a temperature of 107°C is reached.
Very carefully take the caramel off the heat and add the rest of the water to stop the sugar cooking.
Stir in the Aqua Vitae and bring to the boil.
Take off the heat and allow to cool.
In the middle of a plate, place the shortbread. Sit the Clootie Dumpling(chocolate or plain)on top. Scatter some raspberries around the plate and on top of the chocolate.
Drizzle with the Aqua Vitae caramel and spoon over some softly whipped cream.
Then last but not least place spun sugar on top!!!
We nearly succeeded!!! The pud was scrumptious and ate by all, however the caramel was more like toffee on the plate. It is very difficult not to stir and when I was not looking little hands could not help themselves!!!!