RECIPE A c sic Sco h tttis reat f las or Burns Ni ght


Preparation time – 15 minutes Serves – 4 Ingredients


75g pinhead oatmeal (you can use rolled oats, but the steel cut pinhead variety are nuttier and less porridge-like)


1 tbsp soft brown sugar 250g raspberries 500ml double cream 4 tbsp honey, plus a little extra to drizzle 4 tbsp good Scottish whisky


Method


Heat a large frying pan over a medium heat. Add the oatmeal and the sugar then toast, stirring continuously until the sugar has melted and the oatmeal smells sweet and nutty. Pour on to a baking sheet lined


with greaseproof paper and leave to cool.


Meanwhile, puree 175g of the raspberries until smooth (reserve the best-looking ones). You can leave the seeds or pass through a sieve for a smooth puree.


Whip the cream to fairly stiff peaks, then fold in the honey and whisky. Add three quarters of the oatmeal and all the puree to the cream then swirl through to give a ripple effect.


Spoon into four glass dishes and top with the remaining oatmeal, the reserved raspberries, a drizzle of honey. Serve immediately.


Did you know? Cranachan is a Gaelic word for a kind of milk churn.


22 When responding to adverts please mention the ‘North Devon Insight’


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48