'V' Scottish Cranachan

1. 1

   Heat a large heavy based skillet/frying pan on the stove until hot.

2. 2

   Add the oats and stirring constantly , toast the oats until they have a light, nutty smell and are just beginning to change colour.

3. 3

   Do not leave them as they the oatmeal can quickly burn.

4. 4

   Remove the oats from the pan.

5. 5

   keep a handful of raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a puree, don't whiz too much I just crushed them with a fork preferred it more solid than pureed ...you can add sugar or powdered sweetener at this point as raspberries are a bit tart

6. 6

   In a large bowl whisk the cream and whiskey to form stiff peaks, finally fold in the honey.

7. 7

   in either a glass trifle bowl, or individual dessert glasses layer the dessert starting with the cream , followed by raspberries then oatmeal, repeat several times always finish with a layer of cream then a scattering of oatmeal ..then place remaining raspberries on top if desired ....or just eat them mmm.

8. 8

   cover the bowl with clingfilm and chill for 1 hour or more if possible.

9. 9

   Drizzle over a little extra honey ( optional) can be served with shortbread

10. 10

    perfect for any celebrations...Hogmanay, or.

11. 11

    Burns night supper ..also good in the summer

* Per serving · 4 servings · Values may vary.