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British

Cranachan

The classic Scottish dessert of toasted oatmeal, whisky-sweetened cream and crushed raspberries, layered in a glass. Traditionally eaten at harvest time and on Burns Night, it takes minutes to put together and needs only good raspberries and a decent dram.

SnacksLunch & dinnerVegetarian8g+ fibreUnder 30 min
20 min15 prep · 5 cookEasy619 kcalper serving
Cranachan

Method

  1. Scatter 25 g of pinhead oatmeal into a dry heavy frying pan and toast over a medium heat for 3-4 minutes, shaking the pan often, until the oats turn a shade darker and smell nutty. Tip straight onto a cold plate and leave to cool completely, or they will keep cooking and turn bitter.
  2. When the oatmeal is cold, put all but a teaspoonful into a small bowl and stir through 1 tbsp of Scotch whisky. Leave to steep for 10 minutes so the oats soften slightly and take up the spirit. Keep the reserved dry oats for the top.
  3. Put 100 g of the raspberries in a bowl with 0.5 tbsp of the heather honey and crush roughly with a fork, leaving some texture rather than a purée. Set the remaining 50 g of raspberries aside whole for finishing.

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Per serving

619kcal
6gprotein
64gcarbs
41gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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