Last year, we were thrilled to be featured on The Hairy Bikers Go Local on BBC Two!
We had the pleasure of hosting David Myers and Si King at our distillery in the East Neuk of Fife. The Hairy Bikers were given the grand tour of our Distillery & Visitor Centre by our production manager, Peter Holroyd before heading to our tasting room to try our spirt for themselves. Our light, fruity and floral (now ex-flagship) single malt 'Dream to Dram' blew them away and inspired them to feature our lowland whisky in a classic Scottish dessert, Cranachan rice pudding.
Our flagship single malt has since changed, as last year we waved goodbye to Dream To Dram and welcomed Doocot. To celebrate burns night this year, we wanted to give a little update to this delicious recipe, this time using our Doocot single malt.
This indulgent dessert is flavoured with honey and whisky and topped with crunchy honey-coated oats and a blueberry compote. Give it a go this burns night! it makes for the perfect finish to a traditional burns supper.
Ingredients
For the rice pudding
- 200g/7oz pudding rice or short grain rice
- 50g/1¾oz caster sugar
- 1.25 litres/2 pints 2fl oz full-fat milk
- 2 tbsp honey
- 1 tbsp Kingsbarns Doocot Single Malt (or more to taste)
- salt
For the oat topping
- 25g/1oz honey
- 35g/1¼oz maple syrup
- 25g/1oz butter
- 1 tbsp whisky
- 60g/2¼oz porridge oats
- salt
For the blueberries
- 300g/10½oz blueberries
- 1 tbsp caster sugar
Method
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To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky.
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To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool.
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To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice.
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Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping.
If you missed our episode be sure to catch it here on BBC iPlayer: