Ellen Bales


This is one of the Scottish Highlanders' oldest recipes. It used to be that in order to make this, you needed a cow. The cow would be milked directly into the bowl with the other ingredients. But for your convenience, you can skip the cow! This is one very rich and creamy dessert!
Recipe: Traditional Scottish Cookery


☆☆☆☆☆ 0 votes

12 Hr
5 Min
Stove Top


  • 2 1/2 c
  • 1 1/4 c
  • 1 Tbsp
    caster sugar (superfine)
  • 1/4 tsp
    ground nutmeg -- or -- ground cinnamon
  • 1 1/4 c
    heavy cream

How to Make HATTIT KIT


  1. In a saucepan over low heat, warm the buttermilk slightly (DO NOT BOIL); add half the milk. Cover and let stand at room temperature for 12 hours.
  2. Stir in the remaining milk and let stand for a few more hours until the milk begins to solidify on top, leaving the liquid at the bottom.
  3. Lift off this top curd and drain it through a fine sieve. Press it into a small pot and chill until firm.
  4. To serve, turn out of the pot, sprinkle with the sugar and spice and serve with heavy cream.

Printable Recipe Card


Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: UK/Ireland
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom

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