Cranachan

A true taste of Scotland and the perfect end to a Burns Night dinner party.

TAKES 20 MINUTES • SERVES 4

2 tbsp medium oatmeal

300g/10oz fresh British raspberries

a little caster sugar

350ml/12fl oz double cream

2 tbsp clear heather honey

2–3 tbsp whisky, to taste

1 To toast the oatmeal, spread it out on a baking sheet and grill it until it smells rich and nutty. It will darken quickly, so check it often and use your sense of smell to tell you when it is nutty enough. Let cool.

2 Make a raspberry purée by crushing half the fruit and sieving it into a bowl. Sweeten to taste with a little caster sugar.

3 Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add a little more of either if need be. Stir in the oatmeal and whisk lightly until the mixture is just firm.

4 Alternate layers of the cream with the remaining whole raspberries and purée in four serving dishes. Allow to chill slightly before eating.

PER SERVING 529 kcals, protein 3g, carbs 18g, fat 48g, sat fat 27g, fibre 2g, sugar 13g, salt 0.06g