Burns Night recipe: How to make your own delicious Cranachan dessert

Burns Night recipe: How to make your own delicious Cranachan dessert
đŸ“·Delicious cranachan

Scots have always had a sweet tooth and many of our favourite treats, Irn-Bru and Tablet, for example, have been created to satisfy that.

One of our most famous desserts, a traditional cranachan is easy to make, luxurious, and the ideal way to finish off a Burns Supper at the end of the night.

Once you've enjoyed your Haggis, Neeps, and Tatties, this boozy treat is sure to raise an extra smile.

We are sure the Bard would approve.

This quick and easy recipe features raspberries, oats, cream, malt whisky, and honey. feel free to experiment with the ingredients or scale up for more people where needed.

What you'll need to make a delicious cranachan:

Serves three

You only need a few ingredients
You only need a few ingredients 

Feel free to experiment with the amounts to find a balance that suits you.

30 grams/1 ounce steel-cut (or more preferably pinhead) oats
170 grams (6 ounces) of fresh raspberries
275ml/1/2 pint double cream (or use Crowdie - a traditional Scottish cheese here instead, or even a mix of both)


35-50ml of good malt whisky or a whisky liqueur like Drambuie

15g Caster Sugar (Superfine Sugar in the US)

How to make it:

1. Heat the oven to 180c (gas mark 4) then add the oats to a baking tray and cook for approx. 10 minutes until they smell rich and nutty and are beginning to change colour. Then take out and leave to cool.

2. Crush half your raspberries using a fork or a blender creating a raspberry purĂ©e (for added sweetness here, add the caster sugar), then whip your cream or crowdie in a separate bowl.

3. For the boozy version add the malt whisky (or whisky liqueur like Drambuie) and honey to the cream and mix through.

4. Then add the oats and mix them through too.

5. Layer the mix into individual cocktail glass or wide tumbler, for added sweetness here add layers of the honey, then the extra raspberries and finally more cream. Top with more raspberries and serve.

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