Cranachan

Cranachan (Scottish Eton mess)

Cranachan, a combination of oats, raspberries, whisky and honey (ideally heather honey, which is available online from Gourmet Life), is the most typical Scottish dessert. A bit like a Scottish Eton mess, these days it’s usually made with whipped cream, though traditionally Scotland’s cottage cheese, crowdie, was used, giving it a more lactic tang. With this in mind, I add tangy Pepe Saya crème fraîche to mine … and of course I enjoy it with a wee dram of a good Highland single malt, like Glenmorangie.

Serves 4

Ingredients
  • 250g raspberries
  • 60ml single malt whisky
  • 70g steel-cut oats (see FAQ below)
  • 200g crème fraîche
  • 100ml single cream
  • ¼ cup honey
Method
  1. Reserve 4 of the raspberries and combine the rest with the whisky, gently crushing them; set aside for an hour or so.
  2. Toast oats in a dry frying pan for a few minutes, stirring often, until they’re dark golden and smell nutty. Set aside.
  3. Whisk crème fraîche, cream and honey together until firm.
  4. Layer cream, berries and oats into glasses or a trifle bowl, finishing with a layer of cream, sprinkling of oats and the reserved berries.
  5. Chill until ready to serve.

Like this recipe? You’ll love my Top 5 Scottish Highlands list!

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FAQ

Rolled oats, as the name suggests, are made by flattening the oat grain, after steaming to soften them; this processing means they cook quicker. For steel-cut oats the grain is cut into 2 or 3 pieces, giving a coarser, chewier texture and nuttier flavour when cooked; they need to be soaked before cooking (usually overnight) and cooked for longer.

Steel-cut oats are also sometimes called pinhead oats, Irish oats or coarse oatmeal.