This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat.
TO DRINK (F&HE): Radford Dale Natural Sweet Viognier 2007 has characters of honey, orange and oats – a marriage made in heaven.
Cranachan sundae
Ingredients
- 500g frozen berries
- a sprig of fresh rosemary
- 45ml (3 tbsp) honey
- zest and juice of 1 orange
- 50g butter
- 100g rolled porridge oats
- 150ml double cream
- 30ml (2 tbsp) castor sugar
- whisky, to taste
- 140ml low-fat yoghurt
- 2 butter shortbread fingers
Instructions
Put the berries, rosemary, 15ml (1 tbsp) of the honey, orange zest and juice in a small saucepan and bring to the boil.
After a few minutes the berries should start to release their lovely sticky juices. Spoon them out with a slotted spoon into a mixing bowl. Remove the rosemary sprig and discard. Keep simmering the juices in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.
Melt the butter and the remaining honey in a frying pan. Add the oats and fry until golden brown and sticky.
Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add a splash of whisky and the yoghurt and gently fold in.
Spoon a little fruit into the bottom of 4 tumblers or glasses with a drizzle of the syrup. Top with some cream, crumble over a little shortbread, then follow with some oats and so on, until you’ve either filled your glasses or run out of stuff. Top with the last few oats and serve.
