Classic Scottish Cranachan

If there was ever a grown up version of an oat dish then you could expect the Scottish would come up with it! Cranachan takes a small amount of oats and gets them toasty while you mix freshly whipped cream with honey and whiskey…and you can taste that whiskey. Lastly you smush half the raspberries and fold those and the whole ones through that whiskey cream.

I know, why am I even going into the directions of this recipe when all the details are below? Well…it’s such an easy recipe that most would never have heard of Cranachan (pronounced crona-kin) and it’s one of those dishes that you can whip up swiftly in your own kitchen regardless of whether you’ve stepped foot in the land of the Loch Ness monster or not.

This is one of those desserts to enjoy on a warm summer evening while the light is still bright. The fresh raspberries folded through the cream add freshness to the dish that only beautifully accompany the sweet and warmth of the honey and whiskey.

Classic Scottish Cranachan
Recipe from Nigel Slater
Serves 4

Ingredients:
1/2 cup less 1 tablespoon/1.3 ounces medium or coarse oats
400 milliliters/1 3/4 cups whipping cream
2 tablespoons runny honey
2 tablespoons malt whisky
200 grams/7 ounces fresh raspberries

Directions:
Preheat the oven to 100ºC/210F and scatter the oats on a baking tray.

Place into the oven until lightly toasted and it smells slightly nutty, approximately 7 or 8 minutes.

Meanwhile, whip the cream until thickened (slightly thicker than soft peaks but not too stiff).

Stir the honey and whiskey through the cream.

Take half the raspberries and crush them, then stir through the whiskey cream mixture and then stir the whole raspberries through.

Lastly, fold in the toasted oats and then spoon into your serving dishes.

Serve immediately.

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Classic Scottish Cranachan

  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: Serves 4 1x
  • Category: Dessert, Summer
  • Cuisine: Scottish

Description

Toasted oats are swirled through honey whiskey thickened cream with bites of whole and crushed raspberries mixed therein. Couldn’t get much more traditional Scottish for a summer recipe.


Scale

Ingredients

1/2 cup less 1 tablespoon/1.3 ounces medium or coarse oats
400 milliliters/1 3/4 cups whipping cream
2 tablespoons runny honey
2 tablespoons malt whisky
200 grams/7 ounces fresh raspberries


Instructions

  • Preheat the oven to 100ºC/210F and scatter the oats on a baking tray.
  • Place into the oven until lightly toasted and it smells slightly nutty, approximately 7 or 8 minutes.
  • Meanwhile, whip the cream until thickened (slightly thicker than soft peaks but not too stiff).
  • Stir the honey and whiskey through the cream.
  • Take half the raspberries and crush them, then stir through the whiskey cream mixture and then stir the whole raspberries through.
  • Lastly, fold in the toasted oats and then spoon into your serving dishes.
  • Serve immediately.

Notes

Recipe from Nigel Slater

 

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