Cranachan Recipe

Place a large, empty pan over a medium-high heat for a few moments, then lower the heat and add the oats. Toast them, stirring every now and then, until they have become a golden brown and smell deliciously nutty – this can take up to 20 minutes. When the oats are done, tip them into a bowl and set aside to cool.

Next, tip half of the raspberries into a bowl and use a potato masher or fork to (gently) crush them. In a separate bowl, whisk the cream with the honey and whisky (if using) until soft peaks form and a trail follows the whisk when it is removed. Fold the crushed raspberries into the cream mixture. Set aside a tablespoon of the oats and one-third of the whole raspberries, then fold the rest into the cream, tasting the mixture and adding a little more honey if necessary.

Divide the Cranachan into four serving dishes, sprinkling the reserved toasted oats over the top and finishing with the remaining raspberries and a little drizzle of honey. Enjoy!