Cranachan
A Scottish harvest pudding of toasted oatmeal, softly whipped cream loosened with heather honey and whisky, and layers of ripe raspberries. Pinhead (steel-cut) oats give it the essential crunch.
Ingredients
60 g pinhead oatmeal
300 ml double cream, well chilled
2 tbsp heather honey
2 tbsp Scotch whisky
350 g ripe raspberries
1 tbsp caster sugar
Method
- 1
Toast the oatmeal in a dry pan over medium heat, shaking often, for 3–4 minutes until fragrant and golden. Tip onto a plate to cool.
- 2
Crush half the raspberries lightly with the caster sugar; keep the rest whole.
- 3
Whip the cream to very soft peaks. Fold in the honey and whisky, then ripple through half the toasted oats.
- 4
Layer the cream mixture, whole raspberries and crushed berries in glasses, finishing with cream on top.
- 5
Scatter the remaining oats over each glass and serve within 20 minutes so the oats stay crisp.
Cook's notes
Porridge oats will not do — they go soggy. Pinhead only.