Scotch Flummery

Ingredients

• Knob of butter
• 100g dried fruit
• 140ml double cream (assuming “1140ml” was a typo)
• 6 egg yolks
• 100g caster sugar
• A few drops of rosewater
• Freshly grated nutmeg
• (Optional, implied) a splash of sherry for soaking fruit

Method

1. Preheat the oven to 150°C / Gas Mark 2.
2. Lightly butter a baking dish.
3. Soak the dried fruit in sherry and set aside.
4. In a bowl, lightly whisk together the cream and egg yolks.
5. Add the sugar and a couple of drops of rosewater (it’s strong, so go easy).
6. Pour the mixture into the prepared baking dish.
7. Sprinkle grated nutmeg over the top.
8. Place the dish in a roasting pan and pour in enough boiling water to come halfway up the sides (a bain-marie).
9. Bake for 1 to 1¼ hours, until the custard is just set.
10. Just before serving, sprinkle the soaked dried fruit over the custard.