Kiwi cranachan

I may well have made this pudding with every fruit we grow here. The blend of whisky, cream and toasted oats is ridiculously addictive and I’ve yet to discover a fruit that doesn’t work with it. A purée of early, sharp gooseberries does as well as blackberries at the end of summer, and here I am at Christmas finding the kiwis give me an excuse to keep eating it. You might want to adjust the caster sugar either way, depending on the sweetness of the fruit you’re using.