Classic Cranachan Recipes

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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!

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

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.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 20.1 g, Cholesterol 81.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 13.8 g, Sodium 23.4 mg, Sugar 9.4 g

CRANACHAN



Cranachan image

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

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

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.

Nutrition Facts : Calories 529 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

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".

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

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.

Nutrition Facts : Calories 660.1, Fat 47.1, SaturatedFat 28.2, Cholesterol 166.4, Sodium 48.3, Carbohydrate 43.9, Fiber 9.7, Sugar 18, Protein 7.5

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