A mouth-watering Scottish classic, Cranachan, meaning ‘churn’ in Scottish Gaelic, was originally served to celebrate harvest during raspberry season in June. Nowadays, it has become the go-to after dinner treat for special occasions across Scotland.
2-3 tablespoons oatmeal
350ml (1 1/2 cups) double cream
300g (2 2/5cups) raspberries
3 tablespoons honey
Caster sugar (to sweeten the purée)
First, scatter the oatmeal on a baking try covered with baking paper and toast under the grill until it starts to turn brown.
To make the raspberry puree, take half the raspberries and pass them through a sieve to liquidise, adding the caster sugar to sweeten if needed. Whisk the double cream until it’s nearly set, then add the honey, stirring gently. Add the oatmeal and stir again until combined.
Dollop alternating layers of raspberry purée and cream (plus the left over raspberries) into four bowls or cocktail glasses.
Place in the fridge for a few minutes before serving.
Top tip: Don’t be afraid to experiment with the amount of honey, the ingredient is often placed on the table so guests can add according to their own tastes.