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.
More recipes to try
Great British Food Awards
Tasting videos
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.
The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.