Fiona’s Cranachan

DessertServes 4

Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.


2 oz (50g) medium oatmeal or rolled oats
2 tbsp of malt whiskey
2 tablespoons of runny Scottish honey
½ pint (300mls) double cream
6 oz (175g) raspberries (or you could use other soft fruit such as blueberries or blackberries (frozen will be fine but allow time to thaw.)