Best Scottish Food Caledonian Cream

Caledonian Cream.

Two tablespoons of Dundee Marmalade.
Two tablespoons of brandy or whisky.
Juice of half a lemon.
A half pint (300 ml) of double cream.
One ounce (25 g) of caster sugar.

Put the marmalade, sugar and the lemon juice into a saucepan and heat gently until the sugar has dissolved. Remove from the heat and allow to cool. Transfer the mixture to a bowl and add the cream and the brandy or whisky. Whisk the mixture until thick. Spoon the cream into individual glasses and chill. Serves 4-6.

Best Scottish Cooking.