cranachan

Cranachan

Cranachan

Difficulty: Easy

Time: 20 minutes

Serves: 4

Everyone knows that we Scots love to eat haggis on burns night, but you might not be so familiar with our favourite burns night dessert: cranachan. It’s a simple dish full of tasty Scottish ingredients – raspberries, oats, honey and of course, whisky (although we left it out for obvious reasons). It’s really easy and quick to make and tastes delicious, so a great dish to end a burns night supper with.



Ingredients

2 tbsp porridge oats
300g raspberries
a little caster sugar
350ml double cream
2 tbsp honey
2-3 tbsp whisky, (optional)

Method

Make the cream

Measure the oatmeal into a small pan. Cook it for 5 minutes or so over a low heat stirring it to make sure it doesn’t burn. Don’t wait for the oats to brown; they’re ready when they start to smell delicious and nutty. Set aside to cool.

Whip the cream until it has just set. Be careful not to over-whip it (like we did), stop just before you think you need to.

Add the oats and honey (and whisky if using it) to the cream and gently give everything a stir so it is well mixed.

Make the raspberry puree

Take half the raspberries and mash them with a fork, then using the back of a spoon push them through a sieve into a bowl. This is a good job for your little chef to do as raspberries are lovely and soft and should be easy to puree.

Add a little caster sugar, to taste, just enough to take the sharpness out of the raspberries.

Make the cranachan

In small glass dishes, add the remaining raspberries, raspberry puree and cream in layers. Drizzle over with a little more honey to serve.

Cranachan

Cranachan is a traditional Scottish dessert of fresh raspberries, oats honey, cream (and whisky). The perfect ending to any burns night supper.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: scottish
Keyword: chilled, dessert
Servings: 4
Author: cookingwithmykids

Ingredients

  • 2 tbsp medium oatmeal
  • 300 g fresh British raspberries
  • a little caster sugar
  • 350 ml double cream we used Jersey double cream
  • 2 tbsp heather honey
  • 2-3 tbsp whisky to taste

Instructions

Make the cream mixture

  • Measure the oatmeal into a small pan. Cook it for 5 minutes or so over a low heat stirring it to make sure it doesn’t burn. Don’t wait for the oats to brown; they’re ready when they start to smell delicious and nutty. Set aside to cool.
  • Whip the cream until it has just set. Be careful not to over-whip it (like we did), stop just before you think you need to.
  • Add the oats and honey (and whisky if using it) to the cream and gently give everything a stir so it is well mixed.

Make the raspberry puree

  • Take half the raspberries and mash them with a fork, then using the back of a spoon push them through a sieve into a bowl.
  • Add a little caster sugar, to taste, just enough to take the sharpness out of the raspberries.

Make the cranachan

  • In small glass dishes, add the remaining raspberries, raspberry puree and cream in layers. Drizzle over with a little more honey to serve.
  • Chill before serving.

Chill before serving.

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