This quintessential Scottish treat combines the rustic crunch of toasted oats with the luxurious smoothness of cream, all brought together by the warmth of malt whisky and the sweetness of lavender honey. It’s a symphony of textures and flavours, finished with the tang of fresh raspberries and the optional floral note of lavender flowers.
Ingredients:
- 60g unsalted butter
- 4 tablespoons lavender honey, plus extra for drizzling
- 1 teaspoon ground ginger
- 120g oat flakes
- 150ml thick cream
- 40ml (2 tbsp) malt whisky
- 200g fresh or frozen raspberries
- Lavender flowers, optional, to garnish
Method:
Prepare the base by lightly greasing 4 egg rings and placing them on a baking tray.
Melt the butter with 3 tbsp lavender honey, ginger and oats in a saucepan over a low heat. Stir until the butter has melted, then increase the heat to medium and cook until the oats are golden brown and the mixture comes together.
Divide the oat mixture between the egg rings, pat down well and refrigerate for 30 minutes to set.
Whip the cream with the remaining honey and whisky until well combined.
Assemble the Cranachan by removing the egg rings and placing the base on plates. Top with a dollop of cream mixture, scatter with raspberries, drizzle with extra honey and garnish with lavender flowers if desired.
