Description
Cranachan is a Scottish pudding recipe perfect for Burns Night. It comprises layers of whipped cream, raspberry sauce and oats.
Ingredients
Units
Scale
- 17g (3 tbsp) rolled oats
- 300g (2 cups) raspberries, washed
- 5g (1 tsp) caster sugar
- 375ml (1 1/2 cups) double cream
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) whisky
Instructions
- For the toasted oats: Line a roasting tray with baking parchment.
- Sprinkle the oats in a single layer onto the lined baking tray.
- Place under a medium hot grill for 3-5 minutes, or until the oats are crunchy, golden and fills the air with a nutty aroma.
- Remove from heat and allow to cool.
- For the raspberry sauce: Squeeze half of the raspberries through a sieve into a bowl underneath.
- Sweeten with caster sugar. Set aside.
- For the flavoured cream: Whisk the double cream until soft peaks form. Do not over whip! Fold in whisky and honey. Taste and adjust the quantities of honey and whisky if necessary.
- Assembling the dessert: Whisk in the toasted oats, leaving a bit aside for decoration.
- Layer the cream and raspberry sauce in individual glasses or containers, alternating the layers.
- Top with leftover raspberries and oats. Serve immediately. Enjoy!
Notes
- You can adjust the amount of sugar used in the raspberry sauce to your desired taste. More or less - your choice!
- Keep a lookout for artisan honey from Scotland. Flavours such as heather or lavender will be good additions.
- You can add more or less whisky to the cream according to your liking.
- If you find that you have plenty of double cream leftover after this recipe, don't let it go to waste. Try some of my other double cream recipes!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Toast
- Cuisine: Scottish
Keywords: Cranachan, Scottish pudding, Scottish desserts, burns night pudding, Scottish delicacies, oats dessert recipe, whisky dessert recipe, raspberry Cranachan