Rubus idaeus

Freja and I enjoy walks at this time of year, not least because the wild raspberry canes are in fruit. During our early morning, pre-breakfast walks in the woods, there is nothing better than picking a few raspberries and enjoying their tart sweetness.

Freja thinks so too. She was just a puppy when I taught her the delights of Rubus idaeus. At first she had to be shown the berries and I had to hold the stalk while she picked them, but since then, she has become proficient at seeking them out and helping herself. Unfortunately, she does this when she is in people's gardens as well, much to the chagrin of horticulturalists.


Always willing to educate those of this world who did not have the advantage of being born Scots, here is a recipe for a dessert that goes by a name which you actually need to be Scottish to pronounce correctly:

Cranachan

100 g pinhead oatmeal
250 g raspberries
250 ml whipping cream
2 tblsp heather honey
2 tblsp malt whisky

Place the oatmeal in a dry frying pan and toast over a low to moderate heat, stirring occasionally, until it is golden brown. Turn off the heat and let it cool in the pan.

Reserve the best raspberries for decoration (half a dozen per glass). Whip the cream in a bowl, add the honey and whisky and fold in gently. Carefully fold in the cooled toasted oatmeal and then the bulk of the raspberries, breaking up a few to give the cream a pinkish colour or marbled appearance.

Add a few of the reserved raspberries to the bottom of each serving glass, and then spoon in the cream mixture. Artistically add one or two raspberries to the top of each glass. Chill before serving, but not for more than a few hours or it will lose its soft texture.

It is traditionally served with shortbread… homemade, of course.