Caledonian cream pots




Prep Time


Cook Time

A delicious dessert combining classic Scottish ingredients. This luscious cream can also be used as the creamy layer in a trifle.



For the Caledonian cream pots

  • 105g bitter marmalade
  • 70ml whiskey liqueur, such as Glayva or Drambuie
  • 2 tablespoons caster sugar
  • 2–3 tablespoons fresh lemon or orange juice
  • 300ml cream
  • Strips of lemon or orange zest, to garnish

For the chocolate curls

  • 100g chocolate
  • 1 tablespoon butter


For the Caledonian cream pots

  • To make the Chocolate Curls, break the chocolate into a microwave-safe dish, add the butter and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
  • Pour onto a chopping board and smooth out. Place in the freezer for 4–5 minutes or until firm.
  • Using a large, sharp knife, scrape the chocolate away from you to form curls. Refrigerate until needed.
  • To make the cream pots, mix the marmalade, liqueur, sugar and juice in a small bowl.
  • Whip the cream in a large bowl until stiff peaks form.
  • . Fold the marmalade mixture into the cream.
  • Divide between 4 individual serving glasses. Chill until ready to serve.
  • Top with Chocolate Curls and lemon or orange zest to serve.