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Cranachan is a traditional Scottish dessert, and should meet Danny’s request for an easy pudding to cook his wife.

Serves 3

  • 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.

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