Classic Scottish Cranachan

This traditional recipe uses the best of Scottish produce - oats, whisky, heather honey and raspberries. The result is an indulgent yet light dessert which can happily be made in advance or knocked up in moments - perfect for entertaining!

As with all simple recipes, the key is to buy the best ingredients you can afford. A good whisky is probably the most important component of the dish but good cream, honey and in-season raspberries will take this recipe to new heights. 

Classic Scottish Cranachan

Serves 4-6

570ml/1 pint double cream 
85g porridge oats 

7 tbsp whisky 

3 tbsp honey 

400g raspberries 

10g fresh mint, tops reserved for garnish and leaves finely chopped

Toast the oats in a dry frying pan over a medium heat, being careful not to burn them. 

Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, toasted oats, raspberries and chopped mint. 

Serve in dessert glasses garnished with the reserved mint tops.