Serves 4 – ideally make in glasses.

The proportions of this aren’t great – try with half as much cream and twice as much whisky. Or, better still, ditch the cream altogether, use vanilla ice cream and pour the whisky over. Thinking about it, I’m not sure I’ve ever had a really successful Cranachan, but a deconstructed ice cream version could be great!

  • 75g pinhead oatmeal
  • 1 tbsp soft brown sugar
  • 250g raspberries
  • 500ml double cream (maybe don’t need quite so much)
  • 2 tbsp icing sugar
  • 2 tbsp heather honey, warmed a little so that it goes runny, by putting it in a ramekin in a bowl of hot water, but don’t let it get too warm or it will affect the cream.
  • 4 tbsp whisky
  • Pomegranate molasses (if you like)

Toast the oatmeal and the brown sugar in a heavy pan so that the sugar melts onto the oatmeal and it smells toasty. It might work best to toast the oatmeal on its own a bit first.

Whip the cream until it is firm but not too stiff. Sieve the icing sugar into the cream and mix in. Add the whisky gradually and mix or gently whisk.

Put half of the raspberries into a sieve and work them through so you get a purée without the seeds.

At this point you can put everything aside for a bit and make up the glasses at the last minute so that the oatmeal stays crunchy. Or just do it now so that you are not rushed when you have guests.

To put it together, layer the cream mixture with the raspberry purée, two-thirds of the oat mixture and the honey. You can swirl it a bit if you think it will look better. Then on top put the rest of the oat mixture and the remaining whole raspberries, with a few dribbles of pomengrate molasses to be fancy (or more honey if you like).