Courtesy of St. Andrews Links‘ Culinary Team.

Yield: 4 Cooking Time: 45 Minutes Difficulty: Medium Full Episode: A Taste of Scotland (Season 7)


  1. Toast the oats in a frying pan, being careful not to burn them.
  2. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and strawberries.
  3. Serve in dessert glasses garnished with a few raspberries and mint.
  1. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.
  2. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.
  3. Slowly pour the hot milk into the paste, stirring constantly until completely combined.
  4. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75°C/165°F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready.
  1. Fill the sugar golf ball with cranachan, use a piping bag to do this. Be very careful with the sugar ball as it will burst if it’s over filled.
  2. Crush the digestive biscuits and use this as a base to sit the sugar golf ball on.
  3. Pour custard into a bottle with a nozzle and use this to drizzle round the plate. Put drops of raspberry coulis through the custard on the plate. Garnish the plate with fresh mint tips. Enjoy!


Mixing Bowls
Cooking Thermometer
Piping Bag
Piping Bottle
Full Episode: A Taste of Scotland (Season 7)


  • 85g Porridge Oats
  • 570ml Double Cream
  • 100ml Whisky
  • 45g Honey
  • 450g Strawberries
  • 600ml Full-fat Milk
  • 1 Vanilla Pod, slit lengthways and seeds scraped out
  • 3 Free-range Eggs, yolks only
  • 25g Caster Sugar
  • 2 tsp Cornflour
  • 200g Digestive Biscuit
  • 50ml Raspberry Coulis
  • Sugar Golf Ball (premade from sugar artist)
  • Mint tips