Cranachan

Cranachan is a fantastic Scottish dessert. Originally a celebration of harvest, there are many versions of this traditional Scottish pudding, the simplest being a stir-up of toasted pinhead oatmeal, whisky, honey and cream. Modern versions make the most of Scottish raspberries by folding them in at the last minute.



The recipe

40g medium or coarse oatmeal
200g raspberries
400ml double cream
2 tbsp runny honey
2 tbsp malt whisky

Scatter 40g medium or coarse oatmeal on a baking sheet then toast it under a hot grill for a couple of minutes until it smells warm and nutty (some prefer slow toasting in the oven). Crush 100g of raspberries with a fork. Whip 400ml of double cream until thick, then stir in 2 tbsp each of runny honey and malt whisky. Add the crushed raspberries, stirring gently, then the same weight of whole raspberries. Lastly, fold in the toasted oatmeal and spoon into small glasses. Serves 4.