Recipe: Caledonian Cream

Marmalade and whisky are the stars of this super simple recipe

  • place PRE 10 minutes
  • place COOK n/a
  • place SERVES 4
  • printicon

Catherine Emily Callbeck Dalgairns (aka Mrs Dalgairns) was a Canadian– Scottish cookbook author born in Charlottetown, Prince Edward Island. First published in 1829, her cookbook The Practice of Cookery was written to inspire novice housekeepers to prepare dishes that were in fashion at the time. I’ve taken inspiration from her Caledonian Cream recipe (one of the 1,434 recipes in her book). This is a simple dish that combines wonderful kitchen cupboard Scottish ingredients. Easy to whip up at the last minute for those unexpected guests!


  • In a bowl mix together 100g of the marmalade along with the whisky, juice from the orange, and sugar.

  • Take a second bowl and whip your cream until peaks appear.

  • Fold the marmalade mixture into your whipped cream.

  • Use the additional 100g of marmalade to create a layer to the bottom of each dish, before dolloping your infused cream on top. Serve with a scattering of orange zest.

    Recipe adapted from ‘The Hebridean Baker, My Scottish Island Kitchen’ (Black and White Publishing)


200g marmalade
75ml whisky
1 orange, juice and zest
20g caster sugar
300ml double cream

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