Cranachan is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June.
- oatmeal
- fresh raspberries Scottish if possible
- cream or double cream
- 3 tablespoon malt whisky
- 1 tablespoon honey Scottish honey
1 Gather ingredients
2 Heat a heavy based frying skillet on the stove until hot but not burning
3. Add the oats and continually stirring toast oats until they have light nutty smell and are only just beginning to change colours Do not leave the oats unattended as the oatmeal can quickly burn so they will need constant attention. Once toasted remove immediately from the pan.
4. Keeping a handful of the raspberries to one side, place the remainder into a food processor and whiz once or twice to create a thick purée. Do not over blend. It's okay if there are a few bigger lumps of fruits.
5. Alternatively, you can simply crush the raspberries with a fork, if you prefer. This will give you a more rustic-looking dish.
6. In a large, clean bowl, whisk the cream and whisky to form firm peaks. Take care not to over whip.
7. Finally fold in the honey if using followed by the toasted oatmeal.
8. In either a large glass trifle bowl or into individual serving glasses, layer the dessert. You can start with a layer of the cream or raspberries; it is up to you. Always finish with a layer of the cream and oatmeal. If you wish you can even sprinkle a little oatmeal on the top for decoration
9. Cover the bowl or glasses with clingfilm and chill for a minimum of one hour.
10. To serve the Cranachan, drizzle over a little extra honey (optional) and if you fancy, a piece or two of Scottish shortbread
11. serve to enjoy 