Cranachan for Burns Night

Name: Cranachan for Burns Night
Total time: 1200 s
Yield: 6 people
Cuisine: British
Ingredients: 100 g porridge oats; 20 g desiccated coconut; 300 ml double cream; 200 ml creme fraiche; 3 tbsp runny honey; 3 tbsp Scottish whiskey; 1 tsp vanilla extract; 350 g frozen raspberries; 1 1/2 tsp caster sugar; Fresh raspberries for decoration

Kate Carless @KateCarless

Bath, UK

Last night I attended my first ever Burns Night celebration, hosted by my Scottish friend. It was a wonderful way to experience some traditional Scottish fare, and learn about its heritage. We ate cock-a-leekie soup, haggis for the main and I was asked to make cranachan for dessert. This recipe is a combination of various different recipes I researched online. I’m not a huge fan of cream but the subtle flavours I added here made it delicious. It did feel a little bit like having breakfast for dessert but I wasn’t complaining - it was great.

Kate Carless @KateCarless

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Ingredients

20 minutes

6 people

100 gporridge oats
20 gdesiccated coconut
300 mldouble cream
200 mlcreme fraiche
3 tbsprunny honey
3 tbspScottish whiskey
1 tspvanilla extract
350 gfrozen raspberries
1 1/2 tspcaster sugar
Fresh raspberries for decoration

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Steps

20 minutes

1

Add the oats and coconut to a large pan over a medium heat. Toast until golden and smelling nutty - it should take about 4 minutes. Be careful not to burn them or they’ll taste bitter. Remove and leave to cool.
2

Next add the cream, creme fraiche, honey, whiskey and vanilla to a bowl and whisk with an electric whisk until the mixture turns to stiff peaks.
3

Put the frozen raspberries in a pan with the sugar and cook over a medium heat for 3-4 mins. Remove and leave to cool.
4

Once everything is cool, layer the ingredients in small glasses. Cream, raspberries, oats, repeat. I had two layers. Top with the fresh raspberries and serve. If you’re not serving immediately, put them in the fridge for a bit, but not too long or the oats will go soft.

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Kate Carless @KateCarless

on January 26, 2022 08:14

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.