CRANACHAN RASPBERRY CAKE & HOT TODDY
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.