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
- 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)
- 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