Simon Rimmer shows you how to make a classic cranachan in five easy steps.
Preheat the oven to 180C/350F/Gas 4.
Mix the oatmeal and sugar together in a bowl and tip onto a baking tray. Bake in the oven for 5-8 minutes, or until golden-brown. Stir the mixture a couple of times to ensure even toasting.
Meanwhile, warm the whisky and honey in a saucepan until the honey has dissolved.
Blend half of the raspberries in a blender to a fine purée and pass the mixture through a fine sieve.
Whip the double cream and vanilla seeds in a bowl until soft peaks form when the whisk is removed.
Spoon some of the toasted oatmeal into each of four small glasses. Top with a layer of raspberry purée and some fresh raspberries then drizzle over a little of the whisky mixture. Finally, spoon in some whipped cream. Repeat until all of the oatmeal, raspberry purée, raspberries, whisky and whipped cream have been used up.
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