Sarah Nelson's Cracking Cranachan


2 tbsp oatmeal

300g raspberries

Caster sugar to taste

300ml double cream

2 tbsp honey

2 tbsp whisky

3 tbsp Grasmere Gingerbread® crumbs


  1. Toast the oatmeal by spreading it on a baking sheet until it has a light nutty smell and slightly browns, then leave to cool.
  2. Crush half the raspberries, then mix in the caster sugar to taste.
  3. Whisk the double cream until lightly whipped, then stir in the honey and whisky.
  4. Stir the oatmeal and Grasmere Gingerbread® crumbs into the cream mixture and lightly whisk until firm.
  5. Alternate layers of the cream with the whole raspberries and puree into serving dishes.
  6. Allow to chill slightly before serving, then sprinkle with additional gingerbread crumbs.