Scottish Cranachan

Prep time

15 mins

Cooking time

5 mins

Servings

4

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Ingredients

• 100g porridge oats
• 300g homemade Crowdie (made using the traditional method)
• 200ml double cream
• 200g raspberries
• 5 tbsp whisky
• 6 tbsp honey
   

Method

1. Heat a large pan on a medium high heat. Toast the oats in the dry pan, moving them around constantly for about 3-5 minutes. Be careful not to burn them as they tend to ‘catch’
2. Place the toasted oats on a plate to cool
3. In a large bowl gently combine the Crowdie and cream, being careful not to mix too enthusiastically
4. Add the honey, whisky and lastly fold through most of the raspberries, keeping a few aside to garnish
5. For a looser mixture add more cream, for a boozier mixture add more whisky!