Cranachan

Serves 4

Time 15 minutes plus 1 hour in fridge

Ingredients

50g steel-cut oats

½ cup double cream

½ cup thick creamy Greek yoghurt

2 tbsp whisky (a good Scottish malt is naturally best!)

2 tbsp honey

2 punnets (250g) fresh raspberries

Method

Place the oats in a blender or food processor and pulse until the consistency of breadcrumbs (steel-cut oats are coarser than Scottish pinhead oatmeal – this replicates it).

Heat a non-stick frying pan and toast the oatmeal, tossing regularly until you smell a wonderful nutty aroma. Take care not to burn the oatmeal. 

Whip the cream with the whisky and honey until thick and forming peaks. Fold through the yoghurt. 

Layer the cream mix into serving glasses, sprinkle with a little oatmeal and a layer of raspberries. Add another layer of cream and again sprinkle with oatmeal. Leave to chill in the fridge for an hour or so. 

Top with a final layer of raspberries and serve.