/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Cranachan

Cranachan
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Makes 8

It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!

By Mary Berry

From Mary Berry's Country House Secrets

Shopping list

Ingredients

Method

  1. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.

  2. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.

  3. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.

  4. Spoon into glasses and top with the remaining raspberries and crunchy oats.