Whisky cream sauce
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Raspberry & shortbread crumble
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 500g frozen raspberries
- ½ tbsp caster sugar
- ½ lemonzested and juiced
- whipped whisky creamto serve (see tip below; optional)
For the crumble topping
- 200g plain flour
- 100g cold butter
- 50g light brown soft sugar
- 25g oats
- 50g all butter shortbread biscuitslightly crushed
Nutrition: Per serving
- kcal375
- fat17g
- saturates10g
- carbs47g
- sugars15g
- fibre5g
- protein5g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Toss the raspberries, sugar, lemon zest and juice together and tip into an ovenproof dish.
step 2
For the crumble, use your fingertips to rub the flour and butter together until they resemble breadcrumbs (you can also do this in a food processor), then fold in the brown sugar, oats and biscuits.
step 3
Scatter the crumble over the raspberries ensuring everything is covered, but don’t pack down too tightly. Bake in the oven for 30-40 mins until the crumble is golden. Serve with whipped whisky cream, if you like (see below).
