Classic Cranachan

Submitted by Amanda in Aberdeen

"This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery"."

 

• Ready In: 1hr 10mins
• Ingredients: 5
• Serves: 4

ingredients

• 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

directions

1. 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.
2. Allow the oatmeal to cool.
3. Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
4. Pour into tall glasses and chill for one hour or overnight before serving.

Reviews

[kirbreton]

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!

 

[French Tart]

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:-)