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
- 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
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.