Cranachan With Raspberries

"A simple but tasty Scottish dessert sometimes called Tipsy Oats or Cream Crowdie. Have your own Robert Burns night. :) Cooking time includes chilling."
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
Ready In:
55mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Toast oatmeal by putting in dry skillet over medium heat, add a couple dashes of whisky to oats, turning oats often until golden brown. This should take about 10 minutes.
  • Remove from pan so that oatmeal cools faster.
  • Whisk the cream together with honey and 1 tablespoon whisky, fold COOLED whisky infused oatmeal into whipped cream.
  • Layer into glasses whipped cream and raspberries.
  • Chill 30 minutes before serving.

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Reviews

  1. A most delightful dessert that DH and I have enjoyed several times now. Great with a cuppa! I can see this made with other berries as well--cranberries would be fabulous when in season. No photo as Tea Jenny's is so perfect! Thank you for sharing, WiGal!
     
  2. I live in Scotland, and I have never had this dish before, when we go out for dinner it is often on the sweet menu, but I never tried it as I was usually stuffed full and didn't have a sweet. So I am very pleased that you posted it, I made it to the recipe and pinched some of DH's whisky. The smell when you toast the oatmeal reminds me of my grandmothers kitchen, old familiar smells. Oatmeal was used in lots of different dishes as people were poor and oatmeal was cheep. My gran would have a fit if she saw how indulgent this dish is, but I loved it. Thank you so much for posting, and allowing me to try one of my national dishes. Made for ZWT#6 2010.
     
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