Recipes

Cranachan

This recipe is perfect for the bells at Hogmanay or that sweet treat with the Boxing Day leftovers with family and friends

Christmas

Follow the steps

2 tbsp medium oatmeal

100g of All Butter Shortbread Rounds, crushed

300g fresh British raspberries

a little caster sugar

350ml double cream

2 tbsp honey

2-3 tbsp whisky, to taste

Follow The Steps

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. Then cool.

To make the raspberry purée, crush half the fruit and sieve. Add a little caster sugar to taste. Whisk the double cream until just set, and stir in the honey and whisky.

Stir in the oatmeal, shortbread and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Top with broken shortbread for that extra something sweet.