Cranachan

Cranachan is one of the most delicious puddings ever to have come from Scotland..... a light mixture of cream, whisky, honey, raspberries and oats - wow!

On Burns Night, this is an ideal complement to the traditional haggis, tatties and bashed neeps.    The picture below is from a jumbo-sized one I made for the Stour Festival last year.  It disappeared like snow on the loch!

Cranachan

Cranachan

this is for a generous two:

8oz.250g punnet of raspberries

½ pint/280ml double cream

2 tablespoons of Scottish runny honey

2 tablespoons of whisky

3 tablespoons of oatmeal (jumbo oats are best)

In a dry frying pan, gently toast the oats until they are golden brown.    This can take up to 20 minutes.     Meanwhile, whip the cream with the whisky until it is thick but not solid.    Gently fold in the honey (to make it more liquid, microwave for 15 seconds) and most of the raspberries, keeping some of the best ones for the top.  Fold in most of the oats, keeping about a tablespoon.    Don’t over-mix it – you want the raspberries to stay whole. 

Divide into two glasses, decorate with raspberries and oats (or put into a pretty bowl).    This is best not refrigerated unless it is high summer.