Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steam 500 grams of peeled and diced swede and 500 grams of peeled and diced potatoes for 20 minutes, or until fork-tender.

2. 2

   While vegetables are steaming, melt 25 grams of unsalted butter in a pan and sauté 1 finely chopped large onion until translucent, about 8 minutes.

3. 3

   Once steamed, thoroughly mash the cooked swede and potatoes with 25 grams of unsalted butter, adding 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper.

4. 4

   Stir the sautéed onion and 75 grams of pinhead oats into the mashed vegetable mixture until well combined.

5. 5

   Lightly grease a 1-liter pudding basin, firmly press the neep and tattie mixture into the basin, cover it tightly with foil or a lid, and steam for an additional 45 minutes to 1 hour, ensuring the water level in the steamer is maintained.

6. 6

   Meanwhile, for the tamarind-whisky drizzle, whisk together 30 grams of tamarind paste, 60 ml of Scotch whisky, 2 tablespoons of honey, and 30 ml of water in a small saucepan over low heat for 5 minutes until slightly thickened.

7. 7

   Carefully remove the pudding from the steamer, let it rest for 5 minutes, then invert it onto a serving plate and generously drizzle with the prepared tamarind-whisky sauce, optionally garnishing with 2 tablespoons of fresh parsley.