Shortbread Pudding
Ok, so this dessert was born out of a bit of a disaster. I had been tasked with making shortbread for Burns Night and, er, it went a bit wrong, which I thought was impossible with such a simple recipe. Anyway, I didn’t want to waste the massive batch of shortbread, because even though it was completely the wrong texture, it was delicious! So I invented this pudding – which is inspired by cranachan. It’s actually really nice if I don’t say so myself…!
You will need:
- Around one 9×13″ tray of shortbread that’s gone wrong OR 2 packets of ordinary shortbread from a shop
- 500mls double cream
- 350g mascarpone
- 2 tbsp honey
- 2 packets of raspberries
- 2 packets of blueberries
- Start by whacking the shortbread into a food processor and blitz it into crumbs. Pop a layer of crumbs into a large trifle bowl. A glass bowl really does work best for this one, as the layers of the pudding look lovely.
- Arrange half of the raspberries in an even layer on top of the shortbread layer. I placed several around the edges so that they would be visible from the oustide.
- Next, whisk together the mascarpone, cream, and honey until they are smooth and fluffy. Do not over beat – the mix could go stodgy. You want it to be creamy and light, but not too sloppy. When it’s mixed up perfectly. add a layer carefully on top of the raspberries. Don’t go mad – there was a bit too much creamy mix in my original one and it was a bit OTT. A relatively thin layer will be fine.
- Add another layer of shortbread, then a layer of blueberries, then another layer of cream.
- Add another layer of shortbread, then a layer of raspberries, then another layer of cream.
- Now, arrange a Scottish flag made out of blueberries (just make four blueberry triangles) and voila! You have a gorgeous pudding! Serve with a glass of whiskey and a round of Auld Lang Syne!
Enjoy!
