Bake of the Week: Vegan Cranachan (serves four)

This recipe is from The Scottish Vegan Cookbook by Jackie Jones, Birlinn, £16.99.

You’ll need

1 tsp vegan butter or olive oil

1 tsp light brown sugar

60g oatmeal

4 tsp elderflower or maple syrup

4 to 6 tsps single malt whisky

250g raspberries

200ml whipped coconut or soya cream

Method

In a small frying pan, melt the butter or oil on a medium heat. Add the brown sugar and stir until dissolved.

Add in the oatmeal and cook for about 2-3 minutes, stirring constantly. Set aside to cool.

In a medium bowl, mix the syrup together with the whisky. Gently stir in the raspberries and set aside.

Add the whipped cream to a large bowl and stir in the toasted oatmeal. Add the raspberry mixture and fold carefully.

Spoon the finished Cranachan into four dessert glasses and chill until required.

If you prefer a more layered look, keep the toasted oatmeal, raspberries and cream separate and spoon into the glasses in alternating layers. This is less traditional but does look pleasing!