Whisky Dessert Recipes

Tullibardine Whisky Cake

A delicious cake to serve on a cold winter's day with your afternoon tea, or spread thick with butter for a tasty treat anytime.

Ingredients

115g glace cherries, 175g dark muscovado sugar, 115g sultanas, 115g raisins, 115g currants, 300mls cold tea, 300g sifted self raising flour, 1 large egg, 4 tbsps Tullibardine 1993 Vintage Single Malt Whisky

How to cook:

Soak all the dry fruit and the sugar in the cold tea overnight. Preheat your oven to 180C / 350F or gas mark 4. Grease and line a 900g/2lb cake tin. Add sifted flour and then egg to the tea.

Mix in well then pour into cake tin. Bake for approx 1.5 hrs then remove from oven and prick the top several times and pour over Tullibardine 1993 Single Malt whilst still warm. Leave in tin for 10mins.

Turn out and allow to cool on a wire rack then enjoy.

 

Tullibardine Crème Brulee 

Makes 6-8 portions

Tullibardine Vintage 1993 is excellent for this recipe because of the pale colour obtained from the bourbon casks in which it is made, as well as its taste which contains hints of vanilla and orange unique to this whisky.

Ingredients
5 egg yolks, 1 whole egg, 4oz caster sugar, 50mls Tullibardine Vintage 1993, 1 pint double cream, 1 vanilla pod, 200g demerara sugar

How to cook:

Beat together the eggs, whisky and sugar until lighter in colour and the whisk leaves a trail. Scrape out the vanilla pod and add seeds and pod to the cream. In a heavy pot bring cream close to boiling point without allowing to boil. Pour the hot cream slowly over the beaten egg stirring continuously. Divide the custard between 6 ramekin dishes and place in a deep roasting tray.

Pour in enough boiling water to come half way up the side of the ramekins. Place tray in a pre-heated oven 180C for approx 45mins. Remove from oven when the brulee has a slight wobble. Spread a thin layer of Demerara sugar on top of each brulee and place under a very hot grill until sugar caramelises. Allow caramel to cool and then serve.

Whisky Wedges

Makes approx. 20 squares

Ingredients:

8oz digestive biscuits – broken, 8oz plain chocolate, 2oz sultanas, 2oz butter, 2oz chopped nuts, 1oz icing sugar, 2 tbsp Tullibardine 1488 cream liqueur.

How to cook:

Place biscuits in bowl with sultanas, nuts and icing sugar.  Break the chocolate and melt with the butter over a pan of hot water.  Stir liqueur and chocolate into biscuit mixture.  Coat well, press mixture into greased tin, chill in fridge.

Topping:

2oz butter, 4oz icing sugar. 4oz white chocolate – melted
Beat butter until soft and add sugar.  Beat in melted chocolate and spread over the chilled mixture. Sprinkle with cocoa powder.  Chill until set and cut into small squares.