Pudding

Raspberry Cranachan

10 prep, 20min cook

Serves 10

Ingredients

140g butter

4 tbsps honey (preferably Scottish heather)

200g whole jumbo porridge oats

100g golden caster sugar

100g hazelnuts, roughly chopped

85g plain flour

850ml double cream

250g Crowdie or Mascarpone

140g icing sugar, sifted

6 tbsps whisky

1kg frozen raspberries, defrosted

2 tbsps icing sugar

Method

Preheat the oven to 180°C/350°F/ Gas Mark 4. Melt the butter and honey in a large pan. Add the oats, caster sugar, hazelnuts and flour and stir until thoroughly combined. Spread onto a baking sheet and bake for 20 minutes until crisp. Once cold, crumble into pieces.

Beat the cream, Crowdie (or Mascarpone), sifted icing sugar and whisky until smooth and the mixture holds soft peaks. Stir a little more icing sugar into the raspberries according to taste.

Spoon some raspberries into the bottom of 10 glasses, add a layer of cream to each and then a layer of oats. Repeat until all the raspberries, whisky cream and oats have been used, finishing with a layer of oats on top.