Preparation

15 minutes

Cooking

Zilch

Portions

Two portions, increase as required

Chef says

This traditional Scottish dish, eaten at New Year or Burns Night, works just as well when raspberries are in season.

Tips

Traditionally has a couple of tablespoons of malt whisky mixed with the whisked cream.

By Karen, Walden Local Food

Cranachan

Cranachan

Ingredients

30g oats

75g raspberries

2 tablespoons of lime blossom runny honey

300ml double cream

dots

Maw Broon would be proud

Method

  1. Toast the oats under the grill until slightly browned, set a tablespoon aside for garnish.
  2. Purée the raspberries (save a few for the garnish) and honey.
  3. Whisk the cream until it forms stiff peaks. Take a moment to bask in your whisk-ability.
  4. Fold the ingredients together and spoon into small bowl or sundae dish.
  5. Sprinkle the top with toasted oats and some plump raspberries. Add a spring of mint if feeling decadent.
  6. Serve.

Making the most of
raspberries in season
Karen