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Bramble and Bilberry Cream Crowdie
55 g Coarse oatmeal
600 ml Double cream
55 g Icing sugar
2 tb Drambuie or brandy
115 g Blackberries
115 g Blueberries
In a heavy based pan, toast the oatmeal over a medium heat, stirring constantly, for about 5 minutes, or until it begins to turn golden. Tip on to a plate to cool.
Whisk the cream until thickened; stir in the icing sugar and one tablespoon of Drambuie or brandy. Whisk again, then stir in the oatmeal and remaining Drambuie or brandy. Spoon alternate layers of oatmeal cream and mixed berries into individual wide glass goblets. Decorate with berries and serve immediately.
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