White Caudle
Caudle is a hot drink traditionally served at Beltane along with bannock bread, and is used as an offering to the spirits by spilling some to the ground…
In 1772, Thomas Pennant wrote in A Tour in Scotland and Voyage to the Hebrides:
"On the 1st of May the herdsmen of every village hold their Bel-tein a rural sacrifice. They cut a square trench on the ground, leaving the turf in the middle; on that they make a fire of wood, on which they dress a large caudle of eggs, butter, oatmeal and milk; and bring, besides the ingredients of the caudle, plenty of beer and whisky, for each of the company must contribute something. The rites begin with spilling some of the caudle on the ground, by way of libation: on that everyone takes a cake of oatmeal, upon which are raised nine square knobs, each dedicated to some particular being, the supposed preserver of their flocks and herds, or to some particular animal, the real destroyer of them: each person then turns his face to the fire, breaks off a knob, and flinging it over his shoulder, says. This I give to thee, preserve thou my horses; This to thee, preserve thou my sheep and so on. After that, they use the same ceremony to the noxious animals: This I give to thee, O Fox spare thou my lambs; this to thee. O hooded Crow! This to thee, O Eagle!"
You will need:
2 heaped tablespoons oat flour
250ml milk (or cream if you prefer)
2 eggs (optional)
butter
white wine
nutmeg
lemon juice
honey
The eggs will thicken up the mixture so do not add if you prefer a thinner caudle… but feel free to experiment until you reach a version that is to your taste!
How to make:
Heat the milk or cream with the oat flour (or finely ground oats) in a nonstick saucepan and simmer until it begins to thicken.
Add a knob of butter, and if using, beat the eggs, then pour them into the stovetop mixture.
Stir in the honey, and add lemon juice and nutmeg to taste.
Continue simmering, and stirring, for about five minutes.
Remove from the stovetop and add a few splashes of white wine. Enjoy!