Burns Night Delight
Cranachan is a Scottish dessert, traditionally made to celebrate the raspberry harvest in June. It’s also often served as part of a Burns Night supper, which would be in January, long before the Scottish raspberry season, but these days you can from time to time stray from what is strictly seasonal.
It’s quick to put together and a lovely way to finish off your Burns Night supper or indeed any meal. It’s light, yet creamy, simple yet a little decadent, with that dash or two of Scottish malt whisky.
Breakfast or Dessert – You Decide
Cranachan actually started out as a breakfast dish, with crowdie cheese (a soft, fresh cow’s cheese), lightly toasted oatmeal, cream and local honey. Raspberries were an optional extra, when in season. I’m not one for whisky with my breakfast, but it’s a most pleasing addition when you serve this as dessert.
You can serve your cranachan one large bowl, in individual serving dishes or you could bring the different elements to the table separately and let your guests assemble their own dessert.
- 50g steel cut or pinhead oats
- 250g raspberries
- 400ml double cream
- 3 tbsp runny honey
- 2 tbsp malt whisky
- Heat the frying pan until hot, but not burning. Add the oats and, while stirring, toast until they have a light, nutty smell and begin to change colour - don’t leave the oats unattended as they can quickly burn. Remove immediately from the pan to stop them cooking.
- Set aside a handful of raspberries for serving.
- Crush the remaining raspberries with a fork or pulse them briefly in a food processor to create a thick thick purée.
- Whisk the cream and whisky in a large mixing bowl to form stiff peaks.
- Fold in the 2 tablespoons of honey, followed by the toasted oats.
- Layer the cranachan into a large glass bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of cream.
- Chill for at least an hour.
- When you are ready to serve, top with the whole raspberries and drizzle over the remaining honey.