Name: Cranachan
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp medium oatmeal; 300g fresh British raspberries; a little caster sugar; 350ml double cream (we used Jersey double cream); 2 tbsp heather honey; 2-3 tbsp whisky to taste

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Cranachan

Cranachan

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.8 out of 5.34 ratingsRate

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Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

Egg-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp medium oatmeal
300g fresh British raspberries
a little caster sugar
350ml double cream

(we used Jersey double cream)
2 tbsp heather honey
2-3 tbsp whisky

to taste

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Nutrition: per serving

kcal519
fat47g
saturates29g
carbs18g
sugars13g
fibre2.99g
protein3g
salt0.06g

low

Method

step 1

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
step 2

Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
step 3

Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Recipe from Good Food magazine, July 2010

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A star rating of 4.8 out of 5.34 ratings

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