Name: Traditional Scottish cranachan
Total time: 900 s
Yield: 4
Ingredients: 60 gram traditional porridge oats; 60 gram pecans; 2 1/2 teaspoon Collection Scottish honey; 1 teaspoon butter; 1 orange; 200 gram Sapphire raspberry; 1 lemon; 2 tablespoon icing sugar; 450 millilitre double cream; 2 tablespoon distilled special reserve blended Scotch whisky

Step 1

Preheat the oven at 170°C/150°C fan/gas mark 3. Make a speedy granola by combining the traditional porridge oats (60 g) and pecans (60 g) with Collection Scottish honey (15 g) butter (5 g) and orange (1) , then bake in the preheated oven for 10 minutes.

Step 2

Meanwhile, blitz the Collection Sapphire raspberries (200 g) with the lemon (1) and icing sugar (15 g) and whip the double cream (450 mL) with M&S Distilled special reserve blended Scotch whisky (30 mL) until it forms soft peaks.

Step 3

To serve, layer everything into four glasses, dotting extra fresh raspberries as you go, then finish with a drizzle of Collection Scottish honey (4 g) and whisky.

Traditional Scottish cranachan

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