James s Easy Feasts: Cranachan

Make a mouthwatering spread for momfuture.bookmark.com New Year's  Eve with these recipes from Weekend's columnist James Martin
This scrumptious Scottish cranachan is a boozy cold dessert that's surprisingly warming on a winter's day
Some Scots will say this recipe is all wrong, but for me it's great.

Cream, whisky and raspberries - it's one of the few cold desserts I know that will warm your cockles on a winter's day.
Serves 8
85g (3oz) pinhead oatmeal3tbsp whisky600ml (1pt) double cream85g (3oz) caster sugar450g (1lb) raspberriesPut the oatmeal on a baking tray and toast briefly under the grill, taking care not to burn it. 
Remove and, while still warm, sprinkle with the whisky and leave to stand for 10 minutes. 
While the oatmeal is absorbing the whisky, whip the double cream, adding the caster sugar as it starts to hold, and continue to whisk until it forms soft peaks. 
Be careful not to take it too far, or the cream will split. 
Fold the oatmeal into the cream and spoon the mixture into some large glasses. 
Divide the raspberries between the glasses, sitting them on top of the cream. 
Chill for 30 minutes to firm up before serving.