How to Make Cranachan
What better way to round off Burns Night supper than with a traditional Scottish pudding? Cranachan is a highland classic dessert made from cream, Scottish whiskey, honey, oats and raspberries. Creamy, refreshing and light, this dinner finale is the Scottish alternative to the traditional trifle and can be whipped up in no time at all, ready to serve to your special guests.
- 3 tbsp of Honey
- 7 tbsp of Whisky
- 1 Pint of Double Cream
- 450g of Raspberries
- Pinch of Caster Sugar
- 85g of Porridge Oats
METHOD: Classic Creamy Cranachan
- Warm up your grill to a low heat. Spread the oatmeal over a baking tray and place it under the grill until the oats are golden and give off a rich, nutty fragrance.
- Set the oats aside to cool completely while you prepare the raspberries. Crush 225g of the raspberries and pass them through a sieve to make a puree. Sweeten to taste with a pinch of caster sugar.
- Whisk up the double cream until it’s just about set, and then stir in whisky and honey. Stir in the toasted oats and lightly whisk until the mixture is slightly firmer.
- Choose some glass ramekins or glass serving dishes and assemble the dessert in alternate layers of raspberry puree and cream. Place the remaining whole raspberries in between the layers of cream, garnish with oats, and then leave to chill before serving. Alternatively, if you want to serve your cranachan the traditional way, bring the whipped cream, raspberry puree and whole raspberries to the table separately and allow your guests to assemble their own dessert.