Whiskey Recipes – Caledonian Crumble

Whisky Recipes – Caledonian Crumble

Ingredients (makes enough for 4)

Filling:glenkinchie-12-year-old-whisky

1½ pounds raw rhubarb
3 fluid ounces of Whisky (equals 6 tablespoons) The Whisky Boys choice would be a nice Glenkinchie 12 Year Old
Grated lemon and orange rind to taste
4 ounces demerara sugar
Teaspoon of mixed spices (Allspice)

Topping:

6 ounces plain flower
3 ounces butter
3 ounces caster sugar
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)

Method:

Clean and chop the rhubarb into pieces and put in a 2-pint pie dish. Add the other ingredients for the filling and stir well.

Sift the flour into a large mixing bowl and rub in the butter – the mixture will eventually look like small breadcrumbs. Add the sugar, grated lemon rind, coriander and spices and mix well. Sprinkle the topping over the rhubarb.
Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for thirty minutes by which time it should be golden brown. Serve hot with custard – or ice cream.

p.s. Remember to taste the Whisky, just in case!!!!!!!

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