A SWEET IDEA FOR BURNS NIGHT

Celebrate Burns Night on 25 January with Scottish cranachan, laden with whisky, raspberries and honey

A comforting plate of haggis, neeps and tatties, poetry readings, and a wee dram or two: Burns Night is the ultimate antidote to January blues. For dessert, it has to be a cranachan: make a speedy granola by combining 60g each of porridge oats and pecans with 2 tsp M&S Scottish heather honey (it has a lovely floral note), 1 tsp butter and the zest of an orange, then bake at 170°C/150°C fan/gas mark 3 for 10 minutes. Meanwhile, blitz 200g raspberries with the juice of a lemon and 2 tbsp icing sugar, and whip 450ml double cream with 2 tbsp M&S Speyside single malt 12-year-old Scotch whisky (this has a wonderful oaky flavour) until it forms soft peaks. To serve, layer everything into four glasses, dotting extra fresh raspberries as you go, then finish with a drizzle of honey and whisky.
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