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Scottish Cranachan Recipe

User Rating 3.5 Star Rating (4 Reviews)

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Cranachan, Cranachan Recipe

Cranachan, Cranachan Recipe

Photo © StockXpert
Scottish Cranachan is a very quick, easy recipe. It is also a very festive recipe and perfect for any celebration especially Christmas, Hogmanay and rounds off a Burns' Night Supper beautifully. However, Scottish Cranachan is too good though to save just for special occasions and is especially good in the summer making the most of delicious Scottish raspberries for a truly authentic recipe but don't worry if you can't find Scottish, use any raspberries with the wonderful ingredients in the Cranachan it tastes good anyway.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 2 oz/ 55g pinhead oatmeal
  • 250g fresh raspberries
  • 1 pint/475ml heavy/double cream
  • 3 tbsp malt whisky
  • 1 tbsp + extra Scottish runny honey to serve (optional)

Preparation:

  • Heat a large heavy based skillet/frying pan on the stove until hot. Add the oats and stirring constantly, toast the oats until they have a light, nutty smell and are just beginning to change colour. Do not leave unattended, the oatmeal can quickly burn. Remove the oats from the pan.
  • Keep a handful of the raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a thick purée, do not over blend it's fine if there are a few large lumps of whole raspberry. You can, if you wish, simply crush the raspberries with a fork if you prefer a more rustic-looking dish.
  • In a large bowl whisk the cream and whisky to form firm peaks, finally, fold in the honey.
  • In either a glass trifle bowl, or individual serving glasses layer the dessert starting with cream, followed by raspberries, followed by oatmeal. You can either make small layers repeating several times or layer 1/3 of each to fill the bowl or glass. Always finish with a layer of cream and a light sprinkling of oatmeal.
  • Cover the bowl or glasses with clingfilm and chill for a minimum of one hour or several if possible.
To serve, drizzle over a little extra honey (optional) and if you fancy, a piece or two of Scottish Shortbread .
User Reviews

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 4 out of 5
Correct ingredients, sloppy instructions, Member RonaUSA

As another reviewer points out, the OP forgot to blend the honey in to the whipped cream - but it is not necessary to be heather, which is often solid, and a runny honey works better. It should NOT contain whiskey - it's a Scots dish and Scotland does not produce whiskey; by law our drink is called whisky, and it tastes different from whiskey. I sometimes have used malt but find blends generally better - and cheaper. Islay malt whisky, for example, is too powerful. I use Tayside rasps (I regard cranachan as a seasonal treat and shuddered at the idea of frozen rasps). Sometimes I put a few crushed berries in the bottom of the glass, rather than mix through the cream, and put a choice one or two on the top. Amused by the comment ""I should know, am of Scottish descent"" - like the recipe comes down in the blood. (Born and bred in Scotland, cooked professionally for many years in Scotland, steeped in Scottish traditions; grandmother also a Scottish professional cook) I never serve with shortbread or at Burns Night - shortbread and a dram for the Bard.

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