A traditional Scottish dessert, perfect for a Burns Supper.
Cranachan is a mixture of cream, raspberries, oats, honey and whisky. As long as you include all these things you will have something delicious – however you choose to mix them up! Quantities are dependent on taste and how many people you’re feeding.
The first step is to toast the oats, either in a heavy-based pan or on a baking tray in the oven. Set aside and leave to cool.
Whip the cream.
Take about ¼ of your raspberries and blend them with a little icing sugar to make a puree.
Mix the fresh raspberries, pureed raspberries and whisky into the cream. I like to use a good splash of whisky, but be careful not to add too much or your cream will go runny. Add the honey to taste – a good splodge is required to sweeten the cream.
Just before serving, mix in the toasted oats. If you add them in too soon they will go soggy.
If you like you can save some raspberries and oats to sprinkle on the top so it looks pretty.