Tuesday, 21 January 2014
Cranachan Burns’ Night special
My friend, Fiona who is Scottish, and an amazing cook shared her family dessert for Burns’ night last year Prune & Whisky Tart. But the most popular dessert which follows the Haggis is Cranachan. It’s a mixture of whisky, cream, honey and toasted oats and the consistency is more like a mousse. Here’s Fiona’s family recipe.
2 oz (50g) medium oatmeal or rolled oats
2 tbsp of malt whiskey
2 tablespoons of runny Scottish honey
½ pint (300mls) double cream
6 oz (175g) raspberries
(or other soft fruit such as blueberries or blackberries.
If frozen allow time to thaw.)
Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.
You can serve with biscuits such as Shortbread.
We like Oat Ginger biscuits or Flapjack.