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Raspberry Cranachan (Raspberry Pudding - Scotland)



  • 4 teaspoons medium oatmeal
  • 4 teaspoons vanilla essence or Drambuie
  • 10 fluid ounces double cream (chilled)
  • 2 tablespoons castor sugar
  • 8 ounces fresh raspberries
  • Mint leaves (to decorate)


  1. Toast oatmeal lightly in a heavy skillet.
  2. Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly.
  3. Fold oatmeal into cream with half of the raspberries.
  4. Decorate with remaining raspberry and mint.


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