Okay so in my family we call this Scottish fluff but its actual name is cranachan (cra-na-kin), it’s a traditional Scottish dessert and it’s honestly just really nostalgic for me.

Serves: 4

Ingredients:

• 2 tbsp medium oatmeal (rolled oats are preferred)
• 300g fresh raspberries
• A little caster sugar (super fine sugar)
• 350ml double cream (double cream is just what we call heavy whipping cream)
• 2 tbsp heather honey (any honey will do as I’m not sure if you can get heather honey outside of Scotland)
• 2-3 tbsp whisky (this is optional it can absolutely be left out)
• Optional: Crushed meringues (if you dare)

Instructions:

Step 1: Spread your oats out on a baking sheet and toast it under the grill (in the oven) until it smells nutty – trust your nose for this since it won’t change color very fast!!

Let it cool down fully or it will do horrible things to the cream.

Step 2: Mash half the raspberries and push them through a sieve to make like a purée, then mix in a little caster sugar, not a lot because really you want the raspberries a bit sour.

In a separate bowl, whip up the double cream until it’s just set, then gently fold in the honey and whisky so you don’t over-whip it. Have a taste and add a bit more honey or whisky if you want. (I tend to go heavy on the honey but that’s just me.)

Step 3: Stir your cooled, toasted oats into the cream and whisk lightly until it holds its shape.

Layer up the cream mixture, the purée, and the leftover whole raspberries in 4 wee glass jars.

Pop them in the fridge to chill for a bit before digging in!

It’s not the most exciting but it is yummy.

TIP! You can also add crushed meringues, but I fear the rest of Scotland might burn me at the stake for suggesting it, lmao.

Credits:
Recipe by Erin B