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Cover each glass, when cooled, with clingfilm and store in a cool place until ready to serve.

Lemon cream rice with griottes Serves 62oz/55g round-grain pudding rice - no other type of rice will do 11/2 pints/850ml full-fat milk 3oz/85g caster sugar 1/2 teaspoon vanilla extract, powdered, if possible finely grated rinds of 2 lemons (wash them well before grating) 1/2 pint/285ml double cream, whipped, but not too stiffly 1 pint/570ml griottes or griottines Put the rice, milk and sugar into a saucepan over moderate heat and stir as it cooks and the rice thickens and swells.

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This Culture of Seriousness extends into other aspects of Scottish life too.

For example, this past Saturday my English friend and I went to a club in the West end.

But so often we need a pud to go with them, either to supplement a small serving of berries or, when we have had a glut of fruit, just to ring the changes.

The three recipes today can be eaten as they are or can be used to accompany a bowl of strawberries, raspberries, cooked currants, or gooseberries.

The dark chocolate panna cotta will sound strange to those of you who are aware that I have a deep personal loathing for the combination of dark chocolate and strawberries or raspberries, but I realise that I am in a minority in this taste, hence this recipe today.