Originally, the traditional Scottish cranachan celebrated the harvest, but now it is enjoyed year-round. There are many variations, but in all of them the trick is the slow toasting of the oatmeal; this is then mixed into the dish at the last minute so that its texture is retained. The quantities given here for the cardamom honey make a full jar, much more than you need for this amount of cranachan, but it will keep indefinitely; it is great over granola and in coffee.