Breakfast (or Regular) Cranachan
An Original Recipe by Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 0 minutes (except toasting of oats)
Serves: 4 people for breakfast
- 1 cup frozen raspberries, thawed (don't buy the ones that will kill you)
- 1/2 cup icing sugar (you can omit this or use 1/4 cup if you are using cream)
- 500ml/1lb. natural yogurt or cream
- 3-4 tablespoons honey plus 2 tablespoons extra
- 2 tablespoons whisky (optional)
- 4 tablespoon toasted pinhead or steel cut oats* (you can also use your favourite nut in its place if you can't find pinhead oats)
- 2 shortbread biscuits, crumbled
- 125g/4ozs. punnet fresh raspberries
*To toast oats place in a dry frypan and toast until fragrant. You can also lay them out on a baking tray and bake in a 180C/350F oven for 10 minutes or so (be careful they don't burn).
Step 1 - Crush or blend the raspberries with the icing sugar to form a sauce. In a separate bowl mix the yogurt and honey and whisky if using. If you are using cream, whip until you get soft folds (definitely stop before you get stiff peaks) and then stir in honey and whisky if using.
Step 2 - Layer some of the cream or yogurt mixture in clear serving glasses or a serving bowl. Place 3/4 of the raspberry sauce on top and spread out so that you can see it from the side. Sprinkle the oats and then add another layer of yogurt or cream. Add the remaining raspberry sauce and then crumble the shortbread cookies on top. Add fresh raspberries and final drizzle of extra honey.