Haggis with ‘neeps and tatties’ (turnip and potato) is a traditional main course and classic Scottish cranachan is favourite dessert option. This mix of crunchy oats, cream, whisky and raspberries brings together several Scottish flavours. But here is a healthier take on the pudding which you could even have for breakfast! It’s quick and easy to throw together too so perfect if you are entertaining.
20g salted butter
50g coconut sugar
100g jumbo rolled oats
500ml natural yoghurt
1 tablespoon whisky or a teaspoon vanilla extract
250g fresh raspberries
Place the butter, sugar and oats in a frying pan and stir together over a medium/high heat for around five minutes – until the oats have a crunchy layer and are golden brown. Place to one side to cool.
Stir the whisky or vanilla into the yoghurt and gently fold in almost all the raspberries and a two-thirds of the rolled oats.
In four whisky tumblers or similar, divide the yoghurt mix and then sprinkle over the remaining oats and raspberries.