Cranachan sundae

This is my version of a classic Scottish dessert – it's kind of a cross between a sundae and an Eton Mess – perfect as a treat.

Nutritional Information (amount per serving)

Calories
591kcal

Carbs
59.7g

Sugar
40.0g

Fat
34.5g

Saturates
20.8g

Protein
7.4g

Serves 4

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

Method

Put the frozen berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.

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.

Melt the butter and remaining 2 tablespoons of honey in a frying pan. Add the oats and fry until golden brown and sticky.

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.

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.