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Pat-A-Cake |
Please note that there is a misprint in the recipe for The Potters Loaf in the Good Granny Cookbook. 750g flour is required.
Cranachan/ Serves 6
The season of delicious soft fruits is starting: raspberries and loganberries, soon to be followed by black and red currants, plums and damsons. Any fruit can be used in this easy-to-make and easy-to-eat Scottish pudding, but it is particularly good with raspberries. Diet-conscious grannies can substitute Greek-style yoghurt for the whipped cream.
115g/4oz coarse pinhead oatmeal
115g/4oz chopped hazelnuts
450g/1lb raspberries
caster sugar
300ml/ ½ pt double cream
4 tablespoons whisky
1 tablespoon heather honey;
Toast the oatmeal in a dry pan until it is golden and crisp. Mix the hazelnuts with the oatmeal. Divide the fruit between 6 large wine glasses, so that each glass is half full. Sprinkle with caster sugar: how much depends on how sharp the raspberries are. Add just enough to stop them being too tart. If they were frozen they may need a dessertspoon of sugar for each glass, if freshly picked they may need no sugar at all. Lightly whip the cream and whisk in the honey and whisky. Sprinkle a layer of oatmeal and nuts over the fruit, then a layer of cream, then more oatmeal on top. Do not wait too long before serving, or the oatmeal will lose its crispness.
Taken from The Good Granny Cookbook.
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