Prep 10 mins
Cook 1 hr
This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery".
- 1 pint double cream
- 3 ounces pinhead oats, toasted (Alford if possible)
- 6 tablespoons scottish whiskey
- 3 tablespoons scottish heather honey (or runny honey)
- 1 lb raspberries
- Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
- Allow the oatmeal to cool.
- Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
- Pour into tall glasses and chill for one hour or overnight before serving.
Very delicious and easy to make. I modified this recipe slightly to make it look like the cranachan we make at the golf club I work at in Edinburgh. Basically I made half of the raspberries into a sauce (just put them in a pot with water and a bit of sugar and boil it--simple as.) Then I mixed in the rest of the raspberries, let it cool, and layered it with the cream in a glass. (For a nice look, put the raspberry sauce at the bottom, pipe some cream on it, and put a raspberry on the very top for a sundae effect.) Everyone loved it!
Thank you Amanda in Aberdeen for a classic Scotish recipe! I was going to post my own Cranachan recipe in time for Burns Night on the 25th January - I AM a Burns, then I found yours! Classic, simple and no need for any extra ingredients. This is a superb recipe that I will be making for this Burns Night, 2008 - I will be back with photos and my tasting comments later, wee drams pending!! FT:-)