This Scottish-inspired seasonal pud makes a delicious yet light ending to a filling family meal. Make the most of blood oranges to kickstart your festive season
Slice the top and bottom off each orange and sit them on a board. Using a sharp knife, cut down between the peel and flesh until all the peel and pith have been removed. Cut between each membrane to remove all the segments. Roughly chop and set aside.
Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty, but don’t let it burn. Tip the oatmeal onto a plate to cool.
Whisk the cream and whisky together to soft peaks. Carefully fold in the yogurt, oatmeal and honey until just combined. Spoon half the mixture into 4 serving glasses and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey, if you like.
If you're serving this recipe to kids, omit the whisky and add 2 pinches of cinnamon to the cream when you whip it instead.
Credit: BBC Good Food
Prep time: 15 Minutes
Cook time: 5 Minutes
4 blush or blood oranges
50g pinhead oatmeal or rolled oats
150ml pot whipping cream
2 tbsp whisky
150g tub Greek yogurt
2 tbsp clear honey, plus an extra drizzle to serve, if you like