Cranachan sundae

“I've given traditional Scottish dessert cranachan a bit of a twist – great for Burn's Night supper! ”

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

1. Put the frozen berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.
2. 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.
3. Melt the butter and remaining 2 tablespoons of honey in a frying pan. Add the oats and fry until golden brown and sticky.
4. 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.
5. 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.

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