This is such a simple Scottish dessert. The traditional way to serve it is to take all the ingredients to the table and let the guests help themselves and make their own pud. Put the oatmeal in a dry ...

The 25th of January is when Scots celebrate the national poet, Robbie Burns. The traditional supper usually consists of haggis, neeps and tatties, perhaps with some clootie dumpling or raspberry ...

1. Line a 2 lb loaf tin with cling film and sprinkle 25g oat granola evenly in the base. 2. Blitz 300g raspberries, 2 tbsp icing sugar and 60ml whisky. 3. In a large bowl, whip 600ml double cream and ...

Line a baking tray with parchment and set oven to 180 oC. Whisk the egg white with a fork and add the other ingredients. Crumble over the parchment and bake until golden and crisp – for about 15 ...

1 vanilla pod, split open lengthways and cut in half 50g rolled oats 1 tbsp Cointreau or whisky 250ml double cream 3 tbsp honey Method 1. Warm a smallish frying pan over a medium-low heat. Add the ...

Cranachan is a traditional Scottish pudding, a sublime mixture of toasted oats, honey, cream, fruit and whisky. Beautifully simple and quick to make, it's ripe for a bit of seasonal variation. Serves ...

So this is a perfect way to finish a meal if you feel that you have tackled just a little too many heavy puddings and desserts in the previous few weeks. Not only is it light and tasty, it is also ...

This is a Scottish dessert, but I have given it a bit of a twist and turned it into one which can be served in slices with a berry coulis and served with vanilla-bean ice cream. 1 Crush the biscuits ...

“This traditional Scottish dessert dates back to the 18th century. A very quick dish to prepare, it's simply made from fresh raspberries, cream, honey, oatmeal and of course, Scottish whisky. Instead ...