2 tbsp raspberry jam or 1 tbsp of créme de framboise liqueur (optional)
2 tbsp water to loosen the jam
300ml/½ pint double cream
1 tsp caster sugar
2-3 tbsp whisky
175g/6oz fresh raspberries
icing sugar, to dust
Toast the oatmeal in a dry frying pan, toosing occasionally, until golden brown. Leave to cool.
If using the raspberry jam this can be used to flavour the cream or it can be dribbled through the cranachan warm. Dissolve the jam in the water. Once the jam has dissolved, strain through a tea strainer/sieve. This now has a ‘jam coulis’ consistency.
Whisk the double cream, caster sugar and whisky together until lightly whipped. Fold in the toasted oatmeal. Divide half of the raspberries between four glasses. Spoon a little of the ‘jam coulis’, if using, or liqueur, if using, on top of each.
Half-fill each glass with cranachan cream mixture before sitting the remaining raspberries on top. Spoon more ‘jam coulis’ or liqueur on top of the raspberries before topping and finishing with the cranachan mix. Smooth the top of each cranachan cream.
To finish, dust each pudding with icing sugar before serving. The pudding can be eaten immediately or refrigerated until needed. Only dust with icing sugar when ready to eat.
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