Scottish cranachan recipe
- 350g frozen raspberries
- 50g porridge oats
- 300ml double cream
- 2 tbsp natural yoghurt
- 2 tbsp runny honey
- 2 tbsp whisky
- Tip the raspberries into a bowl and leave them on the side, until they start to defrost.
- Heat the oven to 180C
- Spread out the oats on baking parchment, and toast them in the oven until they start to smell lovely and nutty.
- Meanwhile, whip the double cream to soft peaks, and then use a dessertspoon to stir in the natural yoghurt, runny honey, whisky and most of the oats – leaving two tablespoons of the oats behind.
- Take four glasses—tumblers, wine or martini glasses—and start to build layers of cream, then raspberries, cream, then raspberries in each. Finish with a layer of cream. Garnish with a final couple of raspberries, and the remaining oats on top.