This cranachan recipe from Wedgwood The Restaurant swaps raspberries for blackberries to give the traditional dessert a uniquely wintry taste.
Pour the cream into a pan and bring to a boil. Place the chocolate into a bowl and pour over the heated cream. Whisk until combined and then leave to cool in the fridge for a minimum of two hours . Remove and whip the mixture to soft peaks before adding the blackberries and whipping to firm peaks. Set aside.Cream together the butter and sugar with the rest of the oat crumble dry ingredients and mix well. Roll the mixture out like a sheet of biscuit to about 1cm thick.
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