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Recipe: Cranachan

Thursday, 23 January 2025 08:00

Cranachan is a lovely Scottish dessert which is perfect as a delicious finale for a Burns Night supper. This recipe uses half-fat crème fraîche to lighten the cream mixture and flaked almonds for extra crunch

INGREDIENTS

75g (21⁄2oz) porridge oats

35g (1oz) flaked almonds

300ml (10fl oz) double cream

150g (51⁄2oz) half-fat crème fraîche

400g (14oz) fresh raspberries

2-3 tbsp caster sugar

3 tbsp whisky

3 tbsp clear honey, plus extra for drizzling

 

METHOD

1. In a large, non-stick frying pan, dry-fry the oats and almonds over a medium heat for 4 to 5 minutes, stirring occasionally until light golden-brown. Remove from the heat and set aside to cool.

2. Pour the double cream and crème fraîche into a large bowl and add the whisky and honey. Whisk with an electric whisk until soft peaks form. Don’t over- whisk as it will stiffen further when mixed with the oats.

3. Put half of the raspberries with the sugar in a clean pan over low heat. Using a wooden spoon, gently stir and squash the raspberries, until they release their juices and start to form a soft pulp. Put the raspberry pulp into a sieve sitting over a clean bowl and push though using a ladle to make a purée. Discard the seeds left in the sieve.

4. Using six tall glasses or tumblers, put a spoonful of the cream and whisky mixture in the base of each glass. Sprinkle some of the oats and almonds and then a few of the whole raspberries. Drizzle over a little of the raspberry purée and then repeat with another layer, finishing with a few whole raspberries to decorate the top.

 

Top Tip

You can assemble all the components of each layer well ahead of time – but make up the layers just before you serve the puddings.

 

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