Jamie Oliver

Cranachan sundae

Golden toasted oats, summer fruits and whipped whisky cream

Cranachan sundae

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    591
    30%
  • Fat
    34.5g
    49%
  • Saturates
    20.8g
    104%
  • Protein
    7.4g
    16%
  • Carbs
    59.7g
    23%
  • Sugars
    40.0g
    44%

Of an adult's reference intake

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Ingredients

  • 1 sprig of fresh rosemary
  • 1 orange , zest and juice of
  • 1 knob butter
  • 100 ml double cream
  • 140 ml low-fat yoghurt
  • 500 g frozen summer fruits
  • 3 tablespoons honey
  • 100 g rolled porridge oats
  • 2 tablespoons caster sugar
  • 1 splash whisky
  • 2 fingers butter shortbread
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Method

  1. Put the frozen berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.
  2. After a few minutes the berries should have started 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 left behind in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.
  3. Melt the butter and remaining 2 tablespoons of honey in a frying pan. Add the oats and fry until golden brown and sticky.
  4. 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.
  5. Get yourself 4 tumblers or glasses. Spoon a little fruit into the bottom of each one 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.

Tip

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Nutrition per serving
  • Calories
    591
    30%
  • Fat
    34.5g
    49%
  • Saturates
    20.8g
    104%
  • Protein
    7.4g
    16%
  • Carbs
    59.7g
    23%
  • Sugars
    40.0g
    44%

Of an adult's reference intake


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