Cranachan

3 oz coarse oatmeal
Half pint double cream
1 tablespoon Drambuie

Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and add in the oatmeal and Drambuie. Serve in glass dishes. A popular variation is to mix in 6oz.

Whisky Cake

6 oz self-raising flour
6 oz butter
6 oz soft brown sugar
3 eggs beaten
4 tablespoons whisky
Grated rind of a small orange

Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. Bake for 20/25 minutes in an oven at 375F/190C/Gas Mark 5 until the cake is a light golden colour. Turn onto a wire rack to allow it to cool.

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