Haggis time again

Tonight is Burn’s Night. In our house it’s just an excuse to eat Haggis. Not to everyone’s taste I know but we love it. As usual we will spend the evening with mother-in-law Anne and partner Pat, who both enjoy the said Haggis. Also on the menu will be buttery mashed Potatoes and mashed Swede; and this year for a change, I thought I’d make a whisky cream sauce.

To follow will be Caledonian Cream a quick and easy dessert

 
Ingredients for the cream:

4oz cream cheese (about half a cup)
4 fluid ounces double cream (about half a cup)
1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have)
2 tablespoons brandy or rum
2 teaspoons lemon juice
Sugar to taste

Ingredients for base:
4 oranges, segmented and the pith removed

Method:
Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top. Garnish with some orange zest (boil for a few minutes in water to reduce the bitterness). Serve chilled.