This is a traditional Scottish recipe. It looks wonderful layered in stemmed glasses and tastes even better. Adjust the amount of whisky and honey to suit your taste. For all our Scots friends ...
1 pack of Orchard Gold Raspberries
1 tablespoon castor sugar (if desired)
1 cup scotch or rolled oats
2 tablespoons honey
300ml Greek yoghurt
2 tablespoons whisky
1 teaspoon vanilla
Preheat oven to 180°C.
Put the honey in a glass bowl and microwave on high for about 10 seconds until runny. Remove from the microwave and stir in the scotch oats.
Place a sheet of baking paper on an oven tray and tip the oats/honey mix onto this, spreading out to a single layer. Toast the mix in the oven until nicely browned, stirring frequently to toast all sides. We suggest you watch this carefully as it can burn very quickly. When toasted remove from the oven and cool.
Meantime thaw the Orchard Gold raspberries in the microwave by heating on high for 2 minutes. Stir, then heat again for another two minutes. Mix in the castor sugar (or use extra honey) to sweeten if desired. Put aside to cool.
Place the cream in a clean bowl, add the whisky and vanilla and beat until thick. Stir in the Greek yoghurt and mix again. Put aside 4 tablespoons of the toasted oats for the topping, and stir the remainder into the cream/yoghurt mix.
Layer the Cranachan in stemmed glasses – putting a layer of creamy oats, then a layer of raspberries. Continue layering, depending on the size of your glasses, then finish with a layer of creamy oats. Chill in the refrigerator until required.
To serve, sprinkle on some of the reserved crunchy oats.