Feed Your Family For £20...In A Hurry! The Cookbook

Cranachan

Cranachan is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called 'the uncontested king of Scottish dessert'. I couldn't get raspberries so used mixed berries which works equally well
Its a Scottish version of a trifle really.I've made 3 different versions of this well loved dessert. 1st with whisky, the 2nd with Pink Gin and for the bairns I used raspberry jam. Its so easy to do and so versatile. Why not have a try at this and let us know how you got on in the comments below We love to hear your feedback x

ShareTweetSaveShare

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 50 g Porridge Oats
 300 ml Double Cream
 3 tbsp Rum
 2 tbsp Honey
 200 g Frozen Berries
 2 Shortbread biscuits

1

Prep:- Gather all your ingredients.
Weigh out your Oats and Berries.
Set aside a few berries for decoration and add the rest to a bowl to defrost.
Lay out 4 glasses/bowls.
Crush the shortbread into crumb

2

Heat a pan on a med/high heat and add the oats

3

Toast them for 3-4 mns. Stir them to prevent them burning. They won't colour but will smell faintly nutty once cooked. Once done set aside to cool.

4

Add the cream to a deep bowl

5

Add the Rum

6

Whisk until it forms soft peaks.

7

Add the Honey and fold in.

8

Add 3/4 of the Oats and fold through.

9

Don't stir too much

10

Once the fruit is defrosted- I heated the bowl over a pot to speed things up

11

Mash down with a fork but leave it fairly chunky

12

Divide 1/2 the shortbread between the glasses / bowls

13

Add 1 tbsp of cream into each glass

14

Add 1 tbsp of berries along with the juices.

15

Add a sprinkle of oats and the remaining shortbread.

16

Continue building the layers until the mixture is used, finishing with a layer of cream.
To decorate add some berries, a sprinkle of oats and a drizzle of honey.

17

I've substituted Pink Gin for the Rum in this version.

18

This can be done in a bowl also. I've left out the rum and used warm raspberry jam for this children's version.

19

Easy Swaps:-
Double Cream for Dairy free whipping cream or mascarpone
Rum for Whisky or Pink Gin.
Frozen berries for fresh Raspberries or Strawberries

Ingredients

 50 g Porridge Oats
 300 ml Double Cream
 3 tbsp Rum
 2 tbsp Honey
 200 g Frozen Berries
 2 Shortbread biscuits

Directions

1

Prep:- Gather all your ingredients.
Weigh out your Oats and Berries.
Set aside a few berries for decoration and add the rest to a bowl to defrost.
Lay out 4 glasses/bowls.
Crush the shortbread into crumb

2

Heat a pan on a med/high heat and add the oats

3

Toast them for 3-4 mns. Stir them to prevent them burning. They won't colour but will smell faintly nutty once cooked. Once done set aside to cool.

4

Add the cream to a deep bowl

5

Add the Rum

6

Whisk until it forms soft peaks.

7

Add the Honey and fold in.

8

Add 3/4 of the Oats and fold through.

9

Don't stir too much

10

Once the fruit is defrosted- I heated the bowl over a pot to speed things up

11

Mash down with a fork but leave it fairly chunky

12

Divide 1/2 the shortbread between the glasses / bowls

13

Add 1 tbsp of cream into each glass

14

Add 1 tbsp of berries along with the juices.

15

Add a sprinkle of oats and the remaining shortbread.

16

Continue building the layers until the mixture is used, finishing with a layer of cream.
To decorate add some berries, a sprinkle of oats and a drizzle of honey.

17

I've substituted Pink Gin for the Rum in this version.

18

This can be done in a bowl also. I've left out the rum and used warm raspberry jam for this children's version.

19

Easy Swaps:-
Double Cream for Dairy free whipping cream or mascarpone
Rum for Whisky or Pink Gin.
Frozen berries for fresh Raspberries or Strawberries

Cranachan

One thought on “Cranachan

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.