Iced raspberry cranachan

Reader, Debbie Cleland, shares her version of this traditional Scottish dessert, served as an ice cream slice with raspberries, oats and an optional dash of whisky

Prep:35 mins
Cook:15 mins
Plus overnight freezing

Serves 12
Easy

Nutrition per serving

kcal 198
fat 15g
saturates 9g
carbs 12g
sugars 10g
fibre 1g
protein 3g
salt 0.1g

Ingredients

50g pinhead oatmeal
25g soft brown sugar
350g raspberries
2 tbsp whisky (optional)
3 large eggs
100ml clear honey
300ml pot double cream

Method

Spread the oatmeal and sugar evenly over a tray lined with foil. Toast under a medium grill for 10-15 mins, until browned and caramelised – stir regularly to prevent the mix from burning. Leave to cool on the tray before peeling from the parchment. Break into small chunks and set aside. Grease and line a 900g loaf with cling film, making sure that it does not tear.
Push the raspberries through a sieve into a bowl to remove any seeds and create a purée. Stir in the whisky, if using, and set aside. Whisk the eggs and honey in a large bowl over a pan of barely simmering water until pale, thick and roughly doubled in volume, then remove from the heat.
Whip the cream in a separate bowl until it is thick and just stands in soft peaks. Fold the egg mixture into the cream, followed by the oatmeal chunks. Carefully stir through the raspberry purée in a zig-zag so that you get a rippled effect. Pour the mix into the prepared tin, cover with more cling film and put in the freezer for 10-12 hrs (or overnight) until set.
To serve, remove from the freezer, unwrap the top layer of cling film and turn onto your serving plate. Tease out the iced mixture using the cling film. Cut into slices and serve immediately. Sprinkle with whole raspberries and make extra purée to serve alongside, if you like.