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
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
Heat a pan on a med/high heat and add the oats
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.
Add the cream to a deep bowl
Add the Rum
Whisk until it forms soft peaks.
Add the Honey and fold in.
Add 3/4 of the Oats and fold through.
Don't stir too much
Once the fruit is defrosted- I heated the bowl over a pot to speed things up
Mash down with a fork but leave it fairly chunky
Divide 1/2 the shortbread between the glasses / bowls
Add 1 tbsp of cream into each glass
Add 1 tbsp of berries along with the juices.
Add a sprinkle of oats and the remaining shortbread.
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.
I've substituted Pink Gin for the Rum in this version.
This can be done in a bowl also. I've left out the rum and used warm raspberry jam for this children's version.
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
Directions
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
Heat a pan on a med/high heat and add the oats
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.
Add the cream to a deep bowl
Add the Rum
Whisk until it forms soft peaks.
Add the Honey and fold in.
Add 3/4 of the Oats and fold through.
Don't stir too much
Once the fruit is defrosted- I heated the bowl over a pot to speed things up
Mash down with a fork but leave it fairly chunky
Divide 1/2 the shortbread between the glasses / bowls
Add 1 tbsp of cream into each glass
Add 1 tbsp of berries along with the juices.
Add a sprinkle of oats and the remaining shortbread.
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.
I've substituted Pink Gin for the Rum in this version.
This can be done in a bowl also. I've left out the rum and used warm raspberry jam for this children's version.
Easy Swaps:-
Double Cream for Dairy free whipping cream or mascarpone
Rum for Whisky or Pink Gin.
Frozen berries for fresh Raspberries or Strawberries
So yummy and easy to make
This is now my go to easy posh pudding, cheaper and easier than Eton mess, and more delicious IMO. Family also all love it, and putting it in wine glasses makes it look so special.
No, as I used chicken breasts I advised swapping them out for Chicken thighs instead. Eve x