This recipe is from The Scottish Vegan Cookbook by Jackie Jones, Birlinn, £16.99.
1 tsp vegan butter or olive oil
1 tsp light brown sugar
4 tsp elderflower or maple syrup
4 to 6 tsps single malt whisky
200ml whipped coconut or soya cream
In a small frying pan, melt the butter or oil on a medium heat. Add the brown sugar and stir until dissolved.
Add in the oatmeal and cook for about 2-3 minutes, stirring constantly. Set aside to cool.
In a medium bowl, mix the syrup together with the whisky. Gently stir in the raspberries and set aside.
Add the whipped cream to a large bowl and stir in the toasted oatmeal. Add the raspberry mixture and fold carefully.
Spoon the finished Cranachan into four dessert glasses and chill until required.
If you prefer a more layered look, keep the toasted oatmeal, raspberries and cream separate and spoon into the glasses in alternating layers. This is less traditional but does look pleasing!