Cranachan is a traditional Scottish dessert, and should meet Danny’s request for an easy pudding to cook his wife.
- 60g of medium oatmeal
- 10g soft brown sugar
- 150g of raspberries
- 4tbsp of malt whisky
- 4 tbsp of runny Scottish honey
- 600ml of double cream
Pre heat oven to gas 4 / 180°c
Warm the honey and whiskey together, and add half the raspberries. Crush with a fork and set aside to cool.
Spread the oatmeal onto a baking tray & sprinkle with soft brown sugar. Bake until a light golden brown, approx 5 minutes. Cool.
Softly whip the cream until it forms soft peaks, that still have a bit of wobble to them. If you mix the cream too stiffly it’ll make the dessert very heavy. Spoon the raspberry whiskey mix onto the cream and add the oats & another quarter of raspberries. Very lightly mix the ingredients together.
Place in a nice glass & place saved raspberries on top, serve with shortbread OR serve in a meringue basket as an alternative to Pavlova.
Butterscotch Apple Meringue
Victoria Sponge Cake (lower fat)
Laura’s Happy Cake