Traditional Scottish Cranachan

One bright, and sunny morning, I headed off to D and P Clayton's, at The Farm Shop, Newburgh, with some young friends of mine, to pick local raspberries and show the girls how easily you can make a delicious pud!

Traditional Scottish Cranachan
(With a Lancashire twist)
(Serves 4 - 6, depending on the size of your glass)

There's virtually no cooking, so this recipe can be ‘constructed’ in minutes, or even at the table.

Ingredients
60g/2oz medium oatmeal
150g/6oz Lancashire raspberries
4 tablespoons of malt whisky
4 tablespoons of runny local honey
600mls/1 pint of Lancashire farm double cream

Method
1. Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until it turns golden brown. The oats can burn quickly, so watch them. If you have time, sieve to remove the dusty bits, and allow them to cool.

2. Blend 50g/2oz of the raspberries in the liquidiser until they become smooth. (Or use a stick blender, or mash with a fork.)

3. Whip the double cream until soft peaks form.

4. Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour.

5. Fold in 50g/2oz of the toasted oatmeal, then gently fold in the raspberry puree. A rippled effect should be achieved.

6. Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.

Cranachan is traditionally constructed at the table, so that the oats don't go soggy, in order that everyone can make it to their taste, and children can leave out the whisky!

Cranachan is one dish that I shall be making at the Dobbies Demonstration Evening, in their Food Hall, at Southport, on Wednesday September 17 from 6.30p.m. (For tickets contact the store: 01704 - 552920) where Lancashire Life will also be in attendance.