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Crowdie Cream (Oatmeal and Rum Dessert)

Crowdie Cream (Oatmeal and Rum Dessert) is a volume 12-12 dec 2009 recipe made with Regular Oatmeal, Heavy Cream, Confectioners Sugar, and Dark Rum. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/3 cup
• 1 cup
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 400F.

2. 2

   Spread the oatmeal evenly over the bottom of a 9- or 10-inch cake pan.

3. 3

   Toast in the middle of the oven, shaking the pan occasionally, for about 15 minutes or until the oat flakes are a rich golden brown.

4. 4

   Watch carefully for any signs of burning and regulate the heat accordingly.

5. 5

   Set aside to cool.

6. 6

   In a large chilled bowl, whip the cream until it begins to thicken.

7. 7

   Add the confectioners' sugar and beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl.

8. 8

   Light stir in the rum, a tablespoon or so at a time.

9. 9

   With a spatula, gently but thoroughly fold in the cooled toasted oats, using an over-under cutting motion rather that a stirring motion.

10. 10

    Pile the cream into chilled individual serving bowls or into parfait glasses and serve it at once.

11. 11

    MC format by Hallie. Untried.

12. 12

    Contributed to the FareShare Gazette by Hallie; 13 December 2009. www.fareshare.net

13. 13

    Nutr. Assoc.: 0 0 0 0