Cranachan
It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!
Ingredients
- knob of butter
- 100g/3½oz light muscovado sugar
- 100g/3½oz jumbo oats
- 250g/9oz mascarpone
- 300ml/½ pint double cream
- 75ml/2½fl oz whisky
- 450g/1lb raspberries
Method
Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.
Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.
Spoon into glasses and top with the remaining raspberries and crunchy oats.
