Traditional Scottish Cranachan
Preheat the oven to 180°C/350°F/Gas Mark 4. Line a baking tray with parchment.
To make the oat nuggets, melt the butter and honey in a saucepan, then stir in the other ingredients until everything is well coated.
Spread out on the lined baking sheet to a depth of about 5mm (don’t worry if it doesn’t reach the edges) and bake for about 20 minutes, until golden brown. Leave to cool, then crumble into pieces and set aside. It can be stored in an airtight container for up to 3 days.
To make the whisky cream, whip the cream with the icing sugar and whisky until soft peaks form.
Divide the raspberries and blitz half to make a purée. Push them through a sieve to remove the seeds and add caster sugar to taste.
Assemble the cranachan at the last minute. Layer the elements into six glasses, starting with raspberry purée and a few whole berries, then a layer of whisky cream, oat nuggets, cream, purée, berries, and finish with cream, nuggets and a few whole raspberries.
NOTE: If you’re pushed for time or feeling lazy, you could use a few handfuls of crunchy muesli in place of the homemade nuggets – but you would sacrifice the lovely honey/hazelnut flavour.
The Hedgerow Cookbook: Cooking with foraged food by Caro Willson & Ginny Knox (National Trust Books)
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