'V' Scottish Cranachan

• 2 oz /55g pinhead oatmeal
• 250 grams fresh raspberries
• 1 pints /475ml heavy /double cream
• 3 tbsp malt whiskey
• 1 tbsp + extra runny honey to serve (optional)

1. Heat a large heavy based skillet/frying pan on the stove until hot.
2. Add the oats and stirring constantly , toast the oats until they have a light, nutty smell and are just beginning to change colour.
3. Do not leave them as they the oatmeal can quickly burn.
4. Remove the oats from the pan.
5. keep a handful of raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a puree, don't whiz too much I just crushed them with a fork preferred it more solid than pureed ...you can add sugar or powdered sweetener at this point as raspberries are a bit tart
6. In a large bowl whisk the cream and whiskey to form stiff peaks, finally fold in the honey.
7. in either a glass trifle bowl, or individual dessert glasses layer the dessert starting with the cream , followed by raspberries then oatmeal, repeat several times always finish with a layer of cream then a scattering of oatmeal ..then place remaining raspberries on top if desired ....or just eat them mmm.
8. cover the bowl with clingfilm and chill for 1 hour or more if possible.
9. Drizzle over a little extra honey ( optional) can be served with shortbread
10. perfect for any celebrations...Hogmanay, or.
11. Burns night supper ..also good in the summer

pinhead oatmeal, fresh raspberries, cream, malt

Taken from cookpad.com/us/recipes/334440-v-scottish-cranachan (may not work)