Cranachan - a traditional Scottish dessert
This is a traditional Scottish dessert often served at special occasions and, more recently, on Burns Night.
Earlier recipes used crowdie cheese instead of cream; some omitted the whisky and the fruit was an optional extra. The following recipe is a modern version that can be served all year round.
If this gets your tastebuds tingling remember that The Kingcombe Centre is holding a celebration of Burns Night on 25 January with dinner and dancing where you will get to sample a range of Scottish dishes.
Ingredients (serves 4 portions)
570ml double cream
85g porridge oats or oatmeal
7 tbsp whisky (Scottish of course!)
3 tbsp honey (remember Kingcombe sell honey from their own bees!)
450g raspberries half of this weight crushed or pureed, the other half left whol
Toast the oats in a frying pan or under a grill being careful not to let them burn.
Whip the cream to the soft peak stage.
Fold in the whisky, honey and crushed raspberries then gently add the remaining whole raspberries. Lastly ripple through the toasted oats. Do this just before serving so the oats don’t lose their crunch.
Serve in small tumblers or wine glasses, garnished with a sprig of mint if you fancy.
Tuck in and enjoy
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