Cranachan

Food traditions carry with them stories of our history, harvests and people. Eating dishes steeped in history is an important, and delicious, way to remember our history. Whilst I love trying anything new I always have space in my tummy for a traditional dish. Cranachan is probably the most traditional Scottish dessert that is eaten on special occasions such as Burn’s Night. It’s easy to put together and you can tweak the whisky to suit your tastes.

Porridge Oats are a great source of fibre which gives you a steady supply of energy.

INGREDIENTS
Serves 2 Adults

150g raspberries
30g oats
25g light brown sugar
25g unsalted butter
75g mascarpone
100ml double cream
20ml whisky

  • Melt half the butter in a small milk pan on a medium heat and set a timer for 5 minutes then add the oats and sugar. After 2 minutes add the rest of the butter and stir frequently so that the oats and sugar don’t burn. You want them toasted. Once they’re done leave them to cool.
  • Whisk together the mascarpone, double cream and whisky until it forms soft peaks. If you would like a mellower whisky flavour add it to the pan with the oats so some of the alcohol burns off instead of adding it to the cream mixture.
  • Once the oats have cooled add 2/3 of the mixture to the cream and all but 9 raspberries. Carefully stir the mixture being careful not to break up the raspberries then divide the mixture between two glasses.
  • Top the desserts with the halved raspberries and sprinkle with the rest of the oats. You can chill them in the fridge until ready to serve.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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