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and lo and behold……..

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god I love that stuff – wonder how much would go into the pud!! Going to give it a go next weekend – the in-laws are here!!! :lol: :shock: :D

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wot the ………. was that?!

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thought 4 words only! :lol:

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@angelbabe wrote:

Edinburgh Fog

Edinburgh, like London, was once plagued by thick mists and fogs and thus earned itself the nickname ‘Auld Reekie’.

This dessert is thicker than the mists that envelope the city today, but like Edinburgh itself, it is deliciously rich and elegant. This extremely rich pudding should be served with fresh raspberries or some other fresh fruit.

Ingredients
Method

Serves 6

Double cream – 600 ml (1 pint)
Caster sugar – 2 tbsp
Vanilla essence – a few drops
Whisky – 6 tbsp
Blanched almonds – 100g (4 oz), chopped
Small ratafia biscuits – 16-24

Whip the cream until stiff.
Stir in the sugar, vanilla essence and whisky to taste.

Mix in the almonds and biscuits and chill well before serving.

Tried it with Kahlua was really nice – thanks :D

Little tip, from trial and error…

Made a coleslaw and put some tarragon in it – about a flat desert spoon of dried – I reckon that is the herb that Nando’s use – it was lovely :)

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she got out her

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his titchy trilbee, but

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and a titsy witsy

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awww sooo cute :)

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and a hankerchief for

[Author]

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