Ingredients

• 1 x 250g/9oz jar clear honey
• 20 cardamom pods
• seeds only
• finely ground
• 40g/1½oz medium or coarse oatmeal
• 200g/7oz raspberries
• 400ml/14fl oz double cream
• 2 tbsp cardamom honey (from above)
• or to taste
• 3 tbsp malt whisky
• ½-1 tsp rosewater
• or to taste
• rose petals
• to garnish (optional)

Directions

• To make the cardamom honey
• crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic.
• Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer
• the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently
• and leave to cool
• uncovered. When cool
• put on the lid and ideally store for 24 hours before using.
• To make the cranachan
• heat a heavy-bottomed pan and toast the oatmeal over a lowish heat
• stirring occasionally
• until it smells warm and nutty and has changed colour. This will take 10-15 minutes
• sometimes as long as 20 minutes. Leave to cool.
• In a bowl
• crush half of the raspberries to make a rough mash. In a separate bowl
• whisk the cream with the honey
• whisky and rosewater until soft peaks form when the whisk is removed
• then fold in the crushed raspberries.
• Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses
• and garnish with the remaining raspberries and some rose petals
• if using. Drizzle with a wee bit more of the cardamom honey and serve.