Classic Cranachan

This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery".

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  pint  double cream
• 3  ounces pinhead oats, toasted (Alford if possible)
• 6  tablespoons  scottish  whiskey
• 3  tablespoons  scottish heather honey (or runny honey)
• 1  lb raspberries

Directions

1. Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
2. Allow the oatmeal to cool.
3. Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
4. Pour into tall glasses and chill for one hour or overnight before serving.