A twist on the Scottish classic, with crunchy flapjack-style toasted oats
- 568ml pot double cream
- 284ml pot double cream
- 250g tub mascarpone
- 140g icing sugar, sifted, plus extra
- 6 tbsp Scottish whisky
- 1kg frozen raspberries, defrosted
- 140g butter
- 4 tbsp honey (preferably Scottish heather)
- 200g whole jumbo porridge oats
- 100g golden caster sugar
- 100g hazelnut, roughly chopped
- 85g plain flour
MethodHeat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- 350g raspberry, fresh or frozen, plus extra to decorate
- 225g/8oz Madeira cake or any other light sponge, thinly sliced
- 5 tbsp Drambuie whisky
- 1 large orange, grated zest and juice
- 1l double cream
- 4 eggs
- 85g golden caster sugar
- few drops vanilla extract or essence
- 8 tbsp bramble jam or jelly
- 5 bought shortbread biscuits, coarsely crumbled and lightly toasted
- icing sugar, to dust
- The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
- Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
- Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
- Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
- To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.
- 50g pinhead oatmeal
- 25g soft brown sugar
- 350g raspberry
- 2 tbsp whisky (optional)
- 3 large eggs
- 100ml clear honey
- 300ml pot double cream
- Spread the oatmeal and sugar evenly over a tray lined with foil. Toast under a medium grill for 10-15 mins, until browned and caramelised – stir regularly to prevent the mix from burning. Leave to cool on the tray before peeling from the parchment. Break into small chunks and set aside. Grease and line a 900g loaf with cling film, making sure that it does not tear.
- Push the raspberries through a sieve into a bowl to remove any seeds and create a purée. Stir in the whisky, if using, and set aside. Whisk the eggs and honey in a large bowl over a pan of barely simmering water until pale, thick and roughly doubled in volume, then remove from the heat.
- Whip the cream in a separate bowl until it is thick and just stands in soft peaks. Fold the egg mixture into the cream, followed by the oatmeal chunks. Carefully stir through the raspberry purée in a zig-zag so that you get a rippled effect. Pour the mix into the prepared tin, cover with more cling film and put in the freezer for 10-12 hrs (or overnight) until set.
- To serve, remove from the freezer, unwrap the top layer of cling film and turn onto your serving plate. Tease out the iced mixture using the cling film. Cut into slices and serve immediately. Sprinkle with whole raspberries and make extra purée to serve alongside, if you like.
- 200g butter, softened, plus extra for greasing
- 50g unsweetened desiccated coconut, soaked in water for 1 hr then squeezed dry
- 200g golden caster sugar
- 200g self-raising flour
- 1 tsp baking powder
- 4 eggs
- 1 tbsp milk
- 2 tbsp from a 200 ml/7 fl oz pack coconut cream (keep the rest for the filling)
- 1 tbsp cornflour
- 4 tbsp icing sugar
- 600ml good-quality ready-made custard from the chiller
- 4 tbsp Malibu (or you could use white rum)
- zest and juice 1 lime
- 300g pack frozen raspberries, defrosted, or use fresh
- 370g jar raspberry jam
- 142ml pot double cream
- fresh coconut, shredded, for decoration (optional)
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard – whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it’s boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.
- Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it’s domed, then cut into three horizontally using a bread knife or serrated knife.
- Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don’t go right to the edges.
- Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.
- Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.