“We all know this pudding as Cranachan, a favourite 70’s dinner party classic. It’s very rich and extremely tasty. The more berries you add ,the better it tastes!. For a richer whisky flavour, soak the oats in a wee drop of whisky overnight.”
Serves 4
INGREDIENTS
750ml double cream
4 tablespoons runny honey
A handful of pinhead oats
A splash of whisky
A handful of raspberries
Mint leaves to garnish
METHOD
Whip the cream carefully to ribbon stage and chill for a while. Be careful not to over-whip the cream or it will turn into butter.
Meanwhile, toast the oats on metal tray under a grill, then allow to cool.
Add a splash of whisky to the raspberries and leave to macerate for 10 minutes.
Remove the cream from the fridge and add the honey, retaining a little for garnish. Then fold the oats and boozy berries into the cream.
To serve, either spoon into a glass and decorate with a drizzle of honey, or place in one large serving bowl and leave in the fridge for an hour or two until your guests arrive. Garnish with a few mint leaves if you like.