A classic Scottish dessert, cranachan is a beautiful medley of double cream, toasted oats, raspberries, honey and a great big slosh of whisky. It’s the perfect ending to a Burns Night feast
Contents
Ingredients
- 75g jumbo oats
- 500ml double cream
- 2 tbsp icing sugar
- 5 tbsp whisky
- 400g raspberries
- 2 tbsp runny honey
Method
- STEP 1
Toast the oats in a dry frying pan over a medium heat, tossing regularly, until golden. Leave to cool.
- STEP 2
Pour the double cream into a bowl with the icing sugar and whip with electric beaters until it holds soft peaks. Add the whisky and beat briefly to combine, then fold in three-quarters of the raspberries and the same of the toasted oats. Divide between six glasses or dishes, then top with remaining raspberries and oats before drizzling over the honey.
