Cranachan (request from Kyles!)
This is a summer recipe, but you could use frozen berries or rhubarb or gooseberries and it makes a light dessert after a heavy meal.
1 pint double cream
2 tablespoons clear honey (heather if you can get it)
4 tablespoon natural yoghurt
3 tbsp of Scots whisky
2 oz fine pinhead oatmeal (not rolled oats for breakfast porridge - the fine stuff)
8 oz raspberries
Toast the oatmeal under a hot grill till golden, then leave to cool.
Put cream, whisky and honey honey in a bowl and whip until it forms soft peaks, fold in the yoghurt.
Now assemble in individual glass dishes or a larger glass bowl (it it so pretty that it needs to be seen!)
Put a layer of cream mixture into the bottom of the dish or bowl, then a layer of the toasted pinhead oatmeal, then some fruit, then more cream mix and top off with a thin sprinking of the oatmeal and then a final thin layer of fuit.
Chill thoroughly and enjoy!