Raspberry cranachan trifle
- Preparation and cooking time
- Serves 10
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
For the crunchy oats
- STEP 1
First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- STEP 2
For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
- STEP 3
To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
TRANSPORTING THE PUDDING
Bag up the crunchy oats and a small bag of icing sugar, and put the raspberries and cream mix into separate containers. Assemble the trifle as in step 3 when you arrive at the party.