Cranachan was the traditional celebration, harvest-home dish. For a communal celebration round the table, the oatmeal, fruit and cream were put onto the table and everyone made his/her own mix, lubricating it with whisky and honey. It was also eaten on other special occasions such as weddings. This recipe combines traditional Scottish produce to good effect, creating an excellent pudding that is a delightful treat in late summer. Whisky is of course distilled across Scotland, heather honey is produced where-ever there is suitable heather moors and excellent raspberries are grown in the Nairn valley (near Inverness) and the North East.
Toast the oatmeal under a grill, turning occasionally with a spoon, until it is golden brown. Allow to cool.
Whip the cream until stiff and then mix in the honey, whisky and oatmeal.
Layer the raspberries with the cream mixture in four tall glasses, cover with cling film and refrigerate.
Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.