Vickys Scottish Cranachan

1. 1

   Toast the oats by spreading them out on a baking sheet and grilling / broiling until they smells rich and nutty.

2. 2

   It won't darken quickly so use your sense of smell to tell when it's done!

3. 3

   Let it cool

4. 4

   Make a raspberry puree by crushing half the fruit and sieving it through.

5. 5

   Sweeten to taste with a little caster sugar

6. 6

   Whisk the cream until just set then stir in the honey and whisky.

7. 7

   Taste the mix and add more of either if you feel the need.

8. 8

   Stir in the oatmeal and whisk lightly until the mixture is just firm but don't over-whip the cream

9. 9

   Use a clear bowl or glass so you can see all of the layers.

10. 10

    Start with a layer of cream and oats at the bottom, then the raspberry puree and whole raspberries and keep alternating.

11. 11

    The top layer should be cream with a sprinkle of toasted oats on top.

12. 12

    Allow to chill slightly before eatingand serve with a finger of scottish shortbread and a glass of whisky.

13. 13

    Perfect for Hogmanay night!

* Per serving · 4 servings · Values may vary.

No additional tips available.