This extremely rich pudding should be served with fresh raspberries or some other fresh fruit.
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.
600 ml Double cream (1 pint) 2 Tablespoon Caster sugar Few drops Vanilla essence 6 Tablespoon Whisky 100 Gram Blanched almonds, chopped (4 oz) 16-24 Small Ratafia biscuits
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.