A traditional Scottish dessert usually served on Burns' Night, cranachan or "crowdie cream" uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor. Raspberries or loganberries are the traditional fruits, but any soft fruit can be used. Likewise, Scottish pinhead oats are best here, but the similar steel-cut oats will work too. Serve with a dram of whisky and a piece of shortbread for extra authenticity.

　　

Ingredients

Serves 4

　　1/3 cup pinhead or steel-cut oats

　　2 cups heavy cream

　　3 tbsp malt whisky or Drambuie

　　4 tbsp Scottish heather honey

　　4 oz fresh raspberries

　　

Step 1

1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.

　　

Step 2

2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.

　　

Step 3

3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.

　　

Step 4

4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.

　　From The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses by Richard A. Jones and Sharon Sweeney-Lynch. Text copyright © HarperCollins Publishers, 2010. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.