300g frozen mixed Summer Fruits (or Fruits of the Forest), defrosted
1-2 tablespoons (depending on how boozy you want it!) Drambuie or Jura
2-3 tablespoons Caster Sugar
½ teaspoon Vanilla Extract
2 tablespoons Jumbo Oats
pinch of ground Cinnamon
1 teaspoon Demerara Sugar
300ml Double (heavy) Cream
5 small Meringue nests, crushed into small pieces
Follow The Steps
Place the defrosted Summer fruits in a bowl, stir in the Drambuie, caster sugar and vanilla extract and set aside to macerate for about 15-20 minutes
Toast the oats with the cinnamon and demerara sugar in a dry frying pan over a low-medium heat, stirring constantly until they are very lightly browned and slightly crisp. Transfer to a bowl and leave to cool.
Whip the double cream to soft peaks, then fold in the crushed meringue nests and most of the fruit and the juices at the bottom of the bowl (I like to add a small amount of the berries on the bottom of the glass and to decorate the top for a pretty finish).
Grab 4 pudding/serving glasses and place about a teaspoon of the reserved fruit mixture and a light sprinkling of the toasted oats in the bottom of each glass. Fill the glasses with the Cranachan mess, then top with the remaining oats.
Recipe created by Nickki Thompson, Something Sweet Something Savoury