Cranachan

Note: To toast the oats, take a dry saucepan and heat it over a medium heat, add the oats and toast until they have changed colour. This should take about three to five minutes. Let the oats cool down before you stir them into the mix.

Pour out the cream and whisk it until it has soft peaks. Then it’s time to start adding the other ingredients to the cream. First add your honey and whiskey and stir to combine them into the cream.

Mix in the cooled oats. Then add the raspberries and stir to combine. Don’t be worried if it starts to break up a bit and stains the cream; that’s all good, in fact it makes it look prettier.

And that’s it. Nothing more to it. It can be made in advance and stored in the fridge but try and take it out a bit before serving so that it’s closer to room temperature for serving.

Can be served with pieces of shortbread either underneath or mixed in to add a bit of crunch. A very decadent dessert that’s well worth the minimal time it takes to make.