Cranachan

(serves 6)

4oz/110g rolled oats or pin­head oatmeal
10floz/280ml dou­ble cream
11oz/300g crowdie or Quark
6 tbsp heather honey
5 tbsp whisky
1 bag frozen rasp­ber­ries, defrosted

Put the oats in a large fry­ing pan and cook over a medi­um high heat, stir­ring con­stant­ly, for 5–8 min­utes until they turn brown and smell toasty.

Tip on to a plate to cool.

Light­ly whip the dou­ble cream and mix with the cheese, which will make the cream stiff­en up more.

Rough­ly stir in 4 tbsp hon­ey and all the whisky.

Lay­er the cream, oats and rasp­ber­ries in six glass­es, fin­ish­ing with a drib­ble of hon­ey and a few raspberries.

Eat imme­di­ate­ly or keep in the fridge.