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Title: Drunken Crumble
Categories: Irish Alcohol Pie
Yield: 8 Servings
| British measurements | ||
| FILLING | ||
| 1 1/2 | lb | Rhubarb |
| 3 | fl | Single malt scotch whiskey |
| 1 | Lemon rind; grated | |
| 1 | Orange rind; grated | |
| 4 | oz | Demerara (raw brown) sugar |
| 1 | ts | Mixed spice |
| 4 | Cardamon pods; crushed | |
| TOPPING | ||
| 6 | oz | Flour; plain (all-purpose) |
| 3 | oz | Butter |
| 3 | oz | Caster (granulated) sugar |
| 1 | Lemon rind; grated | |
| 1 | ts | Ground coriander |
| 1 | ts | Mixed spice |
Peel and chop the rhubarb into chunky pieces and place in a 2-pint pie dish. Add the whiskey and the other filling ingredients, stirring well to mix evenly. Sift the flour for the crumble topping into a large mixing bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar, lemon rind, coriander and mixed spice. Sprinkle the crumble topping evenly over the rhubarb mixture. Place dish on a baking tray and bake at 400øF / 200øC / gas 6 for 30 minutes or until golden brown. Serve with cream or custard. "Scotch Whiskey Recipes" by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair
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