Try this contemporary take on a traditional - and delicious - Scottish pudding from the Tower's Gavin Elden for Taste of Edinburgh
1. To make the oatmeal biscuits, sift the flour into the bowl of a food processor and add the oatmeal and a pinch of salt. Sprinkle with the caster sugar. Add the honey while the processor is running and drop in the pieces of butter gradually. Add enough of the milk for the mixture to cohere together.
2. Remove the mixture from the processor and beat a little with a wooden spoon to ensure that all the ingredients are well combined, adding a little milk if necessary. Shape into a ball.
3. Roll out the mixture into a dough and cut it into 2.5-cm rounds to make tiny biscuits. Any leftover dough should also be baked. Transfer the biscuits to baking sheets lined with non-stick baking paper and bake in a preheated 180°C oven for 10-15 minutes.
4. Line a large glass bowl with the baked leftover dough, to make the base of the trifle, adding a few of the biscuits if the base is not covered. Make a raspberry coulis in a food processor by puréeing all but eight of the raspberries with half the sugar for the trifle, adding the honey and whisky while the machine is running.
5. Whip the cream until stiff with the rest of the sugar and cover the biscuits with a layer of cream. Then carefully pour in a layer of the raspberry coulis. Cover with a layer of cream, then add a layer of biscuits, and continue until all but a few of the biscuits are used up, topping with a layer of cream.
6. Garnish with the reserved raspberries and biscuits.
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Recipe © courtesy of Gavin Elden at Tower restaurant
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