Heather Honey Cranachan


  • 570ml/1 pint Double cream
  • 85g/3oz Porridge rolled oats
  • 7 tbs Whisky
  • 4 tbs Honey 
  • 3oz Raspberries
  • Washed fresh mint


  1. Make the base for the dessert to do this place the oats into a dry pan and toast.
  2. Once you get a little colour add the whisky, be very careful at his point as the whisky will ignite.
  3. Next add the honey and remove it from the heat.
  4. Your next task is to whisk the cream to soft peaks, try not to over whisk.
  5. Once the oat mixture is cool carefully fold in the raspberries and whipped cream, spoon into serving dishes.