• This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat.

    TO DRINK (F&HE): Radford Dale Natural Sweet Viognier 2007 has characters of honey, orange and oats – a marriage made in heaven.

    Cranachan sundae

    Serves: 4
    Cooking Time: 20 mins


    • 500g frozen berries
    • a sprig of fresh rosemary
    • 45ml (3 tbsp) honey
    • zest and juice of 1 orange
    • 50g butter
    • 100g rolled porridge oats
    • 150ml double cream
    • 30ml (2 tbsp) castor sugar
    • whisky, to taste
    • 140ml low-fat yoghurt
    • 2 butter shortbread fingers



    Put the berries, rosemary, 15ml (1 tbsp) of the honey, orange zest and juice in a small saucepan and bring to the boil.


    After a few minutes the berries should start 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 in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.


    Melt the butter and the remaining honey in a frying pan. Add the oats and fry until golden brown and sticky.


    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.


    Spoon a little fruit into the bottom of 4 tumblers or glasses 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.