Cranachan

Method

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1. Toast the oatmeal in a dry frying pan over medium heat for 4 to 5 minutes, shaking often, until it is golden and smells like biscuits. Tip onto a cold plate at once and cool completely.

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2. Crush half the raspberries with the caster sugar and a pinch of salt to a rough purée. Leave the rest whole.

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3. Whip the cream with the honey and whisky to soft peaks. Stop early — it firms as you fold.

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4. Fold two-thirds of the cooled oats through the cream, leaving the rest for the top.

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5. Layer in four glasses: crushed raspberries, then cream, then whole berries, and repeat.

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6. Finish with the reserved oats, a few berries and a thread of honey.

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7. Serve within 20 minutes, while the oats still have their bite.

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Chef’s Tips

• Cool the oats fully before they meet cream, or they go soft immediately.
• Soft peaks. Over-whipped cream makes the whole glass heavy.
• Build it just before serving — this is not a make-ahead pudding.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A dram of Highland whisky
• Shortbread
• Strong coffee

Storage & Reheating

Eat within an hour. The toasted oats keep a week in a jar.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.