Classic Cranachan

CLASSIC CRANACHAN



Classic Cranachan image

This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery".

Recipe From food.com

Provided by Amanda in Aberdeen

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 pint double cream
3 ounces pinhead oats, toasted (Alford if possible)
6 tablespoons scottish whiskey
3 tablespoons scottish heather honey (or runny honey)
1 lb raspberries
Calories660.1
Fat47.1
SaturatedFat28.2
Cholesterol166.4
Sodium48.3
Carbohydrate43.9
Fiber9.7
Sugar18
Protein7.5

Steps:

  • Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
  • Allow the oatmeal to cool.
  • Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
  • Pour into tall glasses and chill for one hour or overnight before serving.

CRANACHAN



Cranachan image

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

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 6

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
Calories529 calories
Fat48 grams fat
SaturatedFat27 grams saturated fat
Carbohydrate18 grams carbohydrates
Sugar13 grams sugar
Fiber2 grams fiber
Protein3 grams protein
Sodium0.06 milligram of sodium

Steps:

  • 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.
  • 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.
  • 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.

CRANACHAN



Cranachan image

This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum or whisky. Surprisingly tasty!

Recipe From allrecipes.com

Provided by LYNN1979

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 20m

Yield 4

Number Of Ingredients 7

½ cup rolled oats
1 cup heavy cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 cup fresh berries
1 tablespoon dark rum
4 fresh mint leaves for garnish
Calories300.3 calories
Carbohydrate20.1 g
Cholesterol81.5 mg
Fat22.9 g
Fiber3.1 g
Protein2.9 g
SaturatedFat13.8 g
Sodium23.4 mg
Sugar9.4 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
  • In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.

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