I learned something new today. As I was typing out the menu for the Chef of the Day luncheon at Liaison College in Brampton, I came across some culinary terms that were foreign to me.

Our aspiring chef, Christian, has chosen a Scottish theme for his menu. So it's no wonder that some of the menu items were new to me. For example, CRANACHAN. This is a traditional Scottish dessert that rivals trifle.

This recipe from James Martin at Castle in the Country looks delicious.

Raspberry cranachan

Ingredients

100g/4oz medium oatmeal
2 tbsp raspberry jam or 1 tbsp of créme de framboise liqueur (optional)
2 tbsp water to loosen the jam
300ml/½ pint double cream
1 tsp caster sugar
2-3 tbsp whisky
175g/6oz fresh raspberries
icing sugar, to dust

Preparation method

Toast the oatmeal in a dry frying pan, toosing occasionally, until golden brown. Leave to cool.
If using the raspberry jam this can be used to flavour the cream or it can be dribbled through the cranachan warm. Dissolve the jam in the water. Once the jam has dissolved, strain through a tea strainer/sieve. This now has a 'jam coulis' consistency.
Whisk the double cream, caster sugar and whisky together until lightly whipped. Fold in the toasted oatmeal. Divide half of the raspberries between four glasses. Spoon a little of the 'jam coulis', if using, or liqueur, if using, on top of each.
Half-fill each glass with cranachan cream mixture before sitting the remaining raspberries on top. Spoon more 'jam coulis' or liqueur on top of the raspberries before topping and finishing with the cranachan mix. Smooth the top of each cranachan cream.
To finish, dust each pudding with icing sugar before serving. The pudding can be eaten immediately or refrigerated until needed. Only dust with icing sugar when ready to eat.

The other dessert item on the menu is the DUNDEE CAKE. Apparently this centuries old Scottish traditional fruit cake is making the headlines as it vies to become "officially recognized" and regional bakers meet to discuss the definitive recipe. Who knew?