Scottish Cranachan

Scottish Cranachan

Cranachan is a great Scottish traditional creamy dessert that is laced with whiskey (hic)

It is one of Mr Tartan Tastes favourites, he loves the combination of cream, whiskey, oatmeal, honey and raspberries, who wouldn't right?

It is easy and quick to make which I love and it tastes amazing too

Any Scotsman (or indeed Scotslady) would probably enjoy this dish on Hogmanay (New Years Eve) or Burns Night or indeed any other time you fancy

There are a variety of ways to make it, but here is how I prefer it

This dish is best served in individual dishes and this recipe will make 4

You will need

4oz/100g Oatmeal
half pint Heavy Whipping Cream
2 tbsp Whiskey or Drambuie
12oz Fresh Raspberries
Honey
Brown Sugar

• Heat oven to 420F/215C

• Place Oatmeal on a baking sheet and sprinkle brown sugar and drizzle honey over the top

Oatmeal

• Heat on top shelf for just a few minutes until lightly toasted (be careful not to burn the oatmeal)

• In a large bowl, whisk up the cream until it is stiff and fluffy

Whipped Cream

• Add half the raspberries, the whiskey and the toasted oatmeal to the cream, mix well

Whiskey and raspberries added

oatmeal added

Cranachan mixture

• In your individual dishes, fill half way with the cream mixture, add a layer of fresh raspberries, then another layer of the cream mixture

• Finish with a couple of raspberries on top with more oatmeal sprinkled over, some honey drizzled and a dash of whiskey

• Enjoy

Scottish Cranachan

This dish is so light and full of great flavour from the whiskey and the raspberries