Divide a quarter of the crème legere between the glasses. Scottish Heather Honey is a rich reddish-amber with a jellied consistency and a sultry taste of burnt caramel that evokes summer on the moorlands. Enjoy this raspberry cranachan treat or, make the traditional cranachan version. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Cranachan used to be served chilled in Scottish farmhouses or sometimes frozen into an ice cream. Cranachan is a lovely Scottish dessert with oats, raspberries, cream and whisky. I decided to change this recipe up just a bit and use Drambuie in place of the whisky and honey. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky! Delia's Cranachan with Caramelised Oatmeal and Raspberry Sauce recipe. Set aside to cool. For added decadence, soak the oats overnight in whisky! Mix until combined, but try to keep the raspberries fairly whole. Leave to cool. Method. If you live in North America, you have probably never heard of cranachan, … Layer the oat mixture, cream and raspberries into shallow individual bowls. 3 tbsp heather or Manuka honey . This cranachan recipe is based on the traditional Scottish dessert made with silky whipped whisky and honey cream, crushed raspberries and toasted oats. Remove with a slotted spoon and set aside to cool. Easy recipes A classic cranachan is a delicious mix of cream, raspberries, toasted oats and a splash of whisky. We rely on advertising to help fund our award-winning journalism. This festive pudding is just the thing to round off a Burns' Night supper around the time of the Scottish poet's birthday on 25 January. Loosen the set custard with a spoon then add the cream and whisk together until smooth. To cut through the rich cream and boozy feel, we’ve added a sharp compote and some fresh berries. Chill until ready to serve. Recipes differ widely on the type of oatmeal and each has its fans, but most people prefer the coarse pinhead variety. You can use any honey you like, though, if you can’t get heather honey. This is the modern, and south of the Border variant! Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. 3 tbsp blended whisky (Note: to make a non-alcoholic version of cranachan, simply use dry oatmeal or oatmeal soaked in honey and water, and do not add the whisky to the cream) Method Cranachan is a Gaelic word which describes a popular Scottish dessert created from a mixture of whipped cream, honey and fresh raspberries, with toasted oatmeal soaked overnight in (of course!) One of my own favourite Scottish desserts. Cranachan may be difficult to pronounce, but not difficult to enjoy! Line the rack in the grill pan with foil and spread the oatmeal over the foil. Spread oatmeal on a … Whisk gently, constantly, until it thickens, for three to five minutes. There’s no wrong time to eat trifle, especially one that looks this good. Pour back into the pan over a low heat. Serves 3-4 . Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Cranachan is usually eaten as part of a Burns Night supper but can be whipped up quickly for any time. Preheat the grill to high. 3 tbsp organic oatmeal. Sue Lawrence chooses the jumbo rolled variety in her book Scots Cooking; Mark Hix uses medium oatmeal in British Regional Food and Nick … 60g medium oatmeal 150g of raspberries 600ml double cream 4 tbsp malt whisky 2 tbsp Drambuie 4 tbsp runny Scottish honey Gently heat the butter and honey together. Pour this over the egg mixture, whisking until smooth. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Preheat oven to 350°F. Discard the zest. Raspberry cranachan Cranachan is a traditional Scottish dessert of fresh raspberries, oats honey, cream (and optional whisky). Mix together and press into a cake tin. Fettercairn is stellar in Cranachan with it’s spices and citrus notes. This Cranachan Trifle has all the regular components of a Scottish Cranachan made into an utterly obscene dessert that is as welcome after a summer BBQ as on a Boxing Day dinner table. Heat oven to 180C/fan 160C/gas 4. Here Flora Shedden gives the dessert a seasonal twist by swapping the raspberries for silky pears simmered in whisky and honey. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. The perfect ending to any burns night supper. In a pan, bring the milk to the boil with the vanilla. Cranachan is Scotland's traditional harvest-time pudding, a blend of Crowdie (an artisanal cottage cheese), cream, toasted oats, berries, whisky, and honey. Peel, halve and core the pears and place in a deep saucepan with a lid. Spoon into glasses and top with the remaining raspberries and crunchy oats. Repeat three more times, leaving a little granola and shortbread to sprinkle on at the end. Add the rest of the poaching ingredients with 250ml water, cover and bring to the boil, then simmer for 15-20 minutes until soft (test the centres with a knife). Bake at 190c for 5 - 7 minutes. Whisk the egg yolks, sugar and cornflour together until smooth. Melt the butter in … How to Make Raspberry Cranachan. Read about our approach to external linking. A few recipe notes: A classic cranachan is a delicious mix of cream, raspberries, toasted oats and a splash of whisky. My twist! Mix five tablespoons of honey and 2 tablespoons of the whisky into the cream and whip until thick but still floppy. Perfect for a finishing flair at a Burns Night supper for dessert. Use a blended whisky to make the cream and save the good stuff for your glass! See more Dessert recipes at … Divide the slices of one pear between your glasses or bowl. However, rolled oats are often used, too, giving a coarser texture. I came up with this recipe after I’d written my baking book Simply Scottish Cakes & Bakes which featured a recipe I created for Cranachan Cheesecake. It's perfect for Burn's Night... Our cranachan recipe is easy to follow and can be adapted if you’re making it for children to enjoy too. Toast under the grill for about 3 minutes, stirring once or twice, until the oatmeal is golden. I have used cranachan in other recipes too. Pour into a plastic tub and refrigerate for at least two hours until set, then whip the double cream until it holds soft peaks. It ticks all the boxes when it comes to layers, flavour and texture – and better still, it can be made in advance. This delicious dessert uses some traditional Scottish ingredients. Cranachan (pronounced kran-a-kan) is a traditional Scottish dessert that combines smoky toasted oats, rich whiskey and sweet honey. How to cook the perfect Christmas turkey: roasting times and recipes, New Year's Day breakfasts for saints and sinners, from green smoothies to the full English, What to do with leftover Christmas turkey, ham, stuffing, sprouts and more, Leftover goose, chicory and walnut salad with cranberry dressing recipe, Asian-style leftover turkey lettuce wraps recipe, Leftover Christmas pudding Eton mess recipe, Blue cheese and turkey Caesar with turkey crackling recipe, Turkey and sweet potato curry with sweet pickled chillies recipe, Make the perfect mince pie pastry with this secret ingredient, 200g granola (I like a simple oat and honey), 8 orange shortbread biscuits (see below or use shop-bought). Set aside to cool. First, make the crunchy oats. Prep time: 15 minutes, plus 2 hours setting time | Cooking time: 35 minutes. Decorate with a little … https://www.unconventionalbaker.com/recipes/vegan-cranachan Heather honey is traditional and is available online. Oats are one of two quintessentially Scottish ingredients here and are, as such, non-negotiable. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. 250g freshly wild blackberries. Similar in style to Eton mess, Cranachan is a layered dessert consisting of raspberries, cream and oats and is often served up at special events in Scotland. Meanwhile, bash up the biscuits to a crumb. 2 tbsp Scotch whisky, plus 1⁄2 tsp extra. Mix the rest of the honey and whisky into the oats. With the lid off, turn the heat up under the poaching liquid to reduce by at least half, or until it thickens a little. 250g fresh raspberries. Spread oats out on rimmed baking sheet. Sprinkle with a quarter of the granola and a few crushed biscuits. 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