Hot Scotch Custard.

Hot Scotch Custard is a favourite sweet of mine, it has added currants and biscuits that give it a taste that really tickles the taste buds, it will be a dinner party favourite with your guests.

Ingredients:

2 pints (1.1lt) Cream
8oz (225g) Currants
6 Eggs
Biscuit Crumbs
1 Large Glass Sack*

*Sack is a wine fortified with brandy such as Sherry, Madeira, Marsala or Port.

Stick of Cinnamon
Blade of Mace

Method:

Boil the cream with the mace cinnamon stick.
Beat the eggs well.
Wash and plump the currants.
Add the biscuit crumbs to the cream.
Take out a little of the cream and mix with the eggs.
Add the egg mixture into the cream.
Stir constantly over a low heat, until thickened to a custard consistency.
Do not allow it to boil.
Add the currants.
The custard should be thick enough so that the currants will not sink to the bottom.
Stir in the sack*.