CRANACHAN RASP­BERRY CAKE & HOT TODDY

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 8

150g (5½oz) un­salted but­ter, soft­ened 50g (1¾oz) brown sugar 3 large free-range eggs 100ml (3½fl oz) Scot­tish honey 50ml (2fl oz) Scotch whisky 250g (9oz) self-rais­ing flour 50g (1¾oz) Scot­tish oats 250g (9oz) frozen rasp­ber­ries 100g (3½oz) gra­nola Grease and line a round 20cm (8in) cake tin base with bak­ing pa­per. Pre­heat oven to 180°C/ gas 4. In a large bowl, cream the but­ter and sugar till fluffy; beat in the eggs, honey and whisky (don’t worry if it cur­dles — just add a lit­tle flour).

In an­other bowl, sieve the flour, then mix in the oats. Fold the flour mix into the but­ter mix­ture, then spoon half the mix into the bak­ing tin.

Top with berries, then the re­main­ing cake mix­ture. Sprin­kle the gra­nola over, and bake for 20 min­utes.

Cover the cake tin with foil and bake for a fur­ther 50-60 min­utes or un­til a skewer comes out clean. Al­low to cool slightly on a wire rack be­fore serv­ing.

For the hot toddy Serves 8

100ml (3½fl oz) whisky, or more if you’re feel­ing fes­tive 4tbsp honey 2 lemon slices 2 cin­na­mon sticks 2 whole cloves Heat all the in­gre­di­ents in a pan with 250ml (9fl oz) freshly boiled water for 3-4 min­utes.

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