Mrs Magpie
On a bit of break...
Well Drambuie is not whisky as far as I am concerned, and vanilla essence? Pah!veg-world recipe said:
Haggis nae Scottish
- Thread starter mattie
- Start date
geminisnake
a complex mass of conflicting ideas
I believe my pal soaks the oats overnight in whisky and no, Drambuie isn't whisky, it's a whisky liquer iirc. Dunno much about whisky cept I don't like it unless it on haggis 
Orang Utan
Maybe I like the misery
drambuie can fuck off. i thought only queen mothers drank it. or is that dubonnet?
Mrs Magpie
On a bit of break...
You're thinking of Dubonnet.
Orang Utan
Maybe I like the misery
both are disgusting though
lang rabbie
Je ne regrette les gazebos
They've changed the Drambuie bottle - it's no longer got that wonderful pre-war typography!
Before:
After:
Is nothing sacred?
Before:
After:
Is nothing sacred?
Mrs Magpie
On a bit of break...
Is it still dimpled?
lang rabbie
Je ne regrette les gazebos
A better use for Drambuie is this:
Baked raspberry & bramble trifle with Drambuie
Ingredients
350g raspberries , fresh or frozen, plus extra to decorate
225g/8oz Madeira cake or any other light sponge, thinly sliced
5 tbsp Drambuie whisky
1 large orange , grated zest and juice
1l double cream
4 eggs
85g golden caster sugar
few drops vanilla extract or essence
8 tbsp bramble jam or jelly
5 bought shortbread biscuits , coarsely crumbled and lightly toasted
icing sugar , to dust
Ready in 1½-1¾ hours
The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.
Baked raspberry & bramble trifle with Drambuie
Ingredients
350g raspberries , fresh or frozen, plus extra to decorate
225g/8oz Madeira cake or any other light sponge, thinly sliced
5 tbsp Drambuie whisky
1 large orange , grated zest and juice
1l double cream
4 eggs
85g golden caster sugar
few drops vanilla extract or essence
8 tbsp bramble jam or jelly
5 bought shortbread biscuits , coarsely crumbled and lightly toasted
icing sugar , to dust
Ready in 1½-1¾ hours
The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.
Mrs Magpie
On a bit of break...
Oh, looks like the bottle was never dimpled. I must be thinking of another brown bottle....
Mrs Magpie
On a bit of break...
That does look like a great recipe rabbie.
