The Cranachan

Now this does sound like some kind of mythical beast that will swoop down and devour whole villages, but it is in fact a very tasty desert.  I was first introduced to this dessert by a Scottish chef Steven Gordon who told me how to make it . I thought that it would not be that nice after all it was mainly just cream and oatmeal and that them proved me wrong.

You will need for the Cranachan

100g/4oz medium oatmeal

2 tbsp raspberry jam

2 tbsp water to loosen the jam

300ml/½ pint double cream

1 tsp Runny honey

5 tbsp whisky

175g/6oz fresh raspberries

icing sugar

First start by toasting the oatmeal either under the grill as long as you are very carful or on the oven . You can even do this in a heavy frying pan if you wish . If you do not want to do any of that you can always just take some oat cakes and crumb them like you would for a bisect base in a cheese cake. Once toasted let them cool.

Now take your jam and heat in a pan with a little water to let this down , if you like you can pass this through a sieve to get rid of the pips . What you are looking for is a runny jam.

Now whisk your cream so it is lightly whipped and not to stiff.  Then add the honey and the whiskey and fold them in together . Now add the oatmeal and foul that in to the mix.

Now take a glass and spoon some of the cream mix into the glass.  Then drizzle in some of the jam then some cream then some jam, and finally some cream.  This amount will make about four dishes. Now set those in the fridge for a little to let the cream and the oatmeal combine together.

Finally, to serve set some fresh raspberries on the top and dust with some icing sugar and there you have it The Cranachan a rich creamy dessert. Not a fire-breathing dragon.