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Cranachan
Rare Recipe from Bre Carrington-Sykes, Pentre Mawr Country House
Bre likes to give guests at Pentre Mawr meals that are a bit different. She takes her influences from all over the world. Nettle and Oatmeal Soup is popular in Bre's native Ireland; Cranachan is a traditional Scottish dessert; and the Cape Malay Fish Casserole harks back to holidays in South Africa.
Cranachan (serves 6)
INGREDIENTS
- 1 pint whipping cream
- 3oz porridge oats
- 3oz of sugar
- A good serving of whisky
- 3 tbsp honey
- 1lb raspberries
METHOD
- Toast the oats with the sugar in a frying pan, stirring constantly until sticky brown but be careful not to burn them. Leave to cool.
- Lightly whip the cream until it reaches the soft peak stage and then fold in the whisky, honey, oatmeal and raspberries.
- Serve in dessert glasses garnished with a few raspberries.