We ate this on Burns Night (25 January) along with blinis, sour cream and smoked salmon; and haggis, neeps and tatties. Makes 2 very large portions:

  • 2 tbsp honey
  • 2 tbsp whisky
  • 250g raspberries (fresh or defrosted frozen raspberries)
  • 3 tbsp porridge oats
  • 1 tbsp ground almonds
  • 1 tbsp light brown sugar (sieved)
  • 100ml double cream (whipped)
  • 300ml Greek yogurt

Dissolve the honey in the whisky and mix with the raspberries.

Mix together the oats, the ground almonds and the sugar in a saucepan and stir over a medium heat, so that the oats and the almonds are ‘toasted’ and the sugar begins to caramelise. Allow to cool.

Fold the yogurt into the whipped cream.

Assemble the cranachan in two glasses: a layer of raspberries, followed by a layer of cream/yogurt, followed by a sprinkling of the oat/almond/sugar mixture. Repeat as necessary, ending with a sprinkling of the oat/almond/sugar mixture. Refrigerate if not consuming immediately.

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