Cranachan is a classic Scottish dessert commonly served on Burns night, St Andrews day or at other celebrations. This simple recipe takes only 30 minutes from start to finish, but if you want to go even faster you can use granola rather than toasting your outs and get it on the table in about 5 minutes flat!
Cranachan
Servings
4
servingsPrep time
30
minutesIngredients
- Toasted Oats
30g butter, melted
30g demerara sugar
75g oats
Pinch of salt
- Cream
300ml double (or heavy/whipping) cream
60g honey
3 tbsp whisky
200g raspberries
Directions
- Stir the melted butter into the sugar, oats and salt and spread out onto a lined baking tray.
- Bake the oats at 180ºC for about 20 minutes, stirring halfway. They should be a deep golden colour.
- Once the oats are baked and cooled, add the double cream, honey and whisky into a bowl and whip until thickened. It should still be soft but hold its shape.
- Crush half of the raspberries with a fork and leave half whole.
- Fold the crushed and halved raspberries into the cream along with the toasted oats before serving.
- You can serve it straight away or leave it in the fridge for a couple of hours where the oats will absorb the cream and it will become a thicker mix.
