What on Earth is Cranachan?
Cranachan in a traditional Scottish pudding made with oatmeal, honey, cream, whisky and raspberries.
It is beautiful, we tried it at a wedding earlier in the year, and as you can see from the photo, my tiny man didn’t mind it either! (We didn’t realize it had whisky in it!)
There are quite a few variations of this recipe, but here’s one I found in “Scots Cooking” by Sue Lawrence. (I have abbreviated the method)
125g/ 4 1/2oz Jumbo oats
75g / 3oz light muscovado sugar
250g / 9oz mascarpone cheese
3-4 tablespoons malt whisky,
plus extra to serve
300-ml/ 10fl oz double cream lightly whipped
250g / 9oz raspberries
Runny heather honey (optional)
Roast the oats and sugar under a hot grill for 3-4 minutes, stirring every 30 seconds. Remove and cool.
Beat the whisky into the mascarpone until smooth, and then fold in the whipped cream and the cooled oats.
Gently fold in the raspberries being careful not to break them up.
Pour into glass dishes, drizzle with the extra whisky and/ or honey and serve immediately. (Don’t chill for more than one hour)
The traditional way to eat chranachan is to lay the table with bowls of each ingredient, and have everybody build their own. The cream and berries can also be layered for a cool presentation. Ours looked fantastic served in large wine glasses. Any way you decide to have it, it’s a yummy dish to eat!
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