Orange cranachan

PREP: 15 MINS      EASY   SERVES 4 COOK: 5 MINS
This seasonal pud makes a delicious yet light ending to a hearty meal

Ingredients

• 4 blush or blood oranges
  
• 50g pinhead oatmeal or rolled oats
• 150ml pot whipping cream
• 2 tbsp whisky
  
• 150g tub Greek yogurt
• 2 tbsp clear honey
  
  , plus an extra drizzle to serve, if you like

Method

1. Slice the top and bottom off each orange and sit them on a board. Using a sharp knife, cut down between the peel and flesh until all the peel and pith have been removed. Cut between each membrane to remove all the segments. Roughly chop and set aside.
2. Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty, but don’t let it burn. Tip the oatmeal onto a plate to cool.
3. Whisk the cream and whisky together to soft peaks. Carefully fold in the yogurt, oatmeal and honey until just combined. Spoon half the mixture into 4 serving glasses and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey, if you like.