A scrumptious Scottish dessert, cranachan has been tantalising the taste buds of sweet-toothed Scots for many a year.
Consisting of luscious whipped cream, crunchy baked scotch porridge oats, delicious fresh raspberries and conventional Scottish whisky, this dessert couldn’t be more Scottish if you served it in a tartan bowl and stuck a St Andrew’s flag on the top!
What whisky chooses cranachan?? This fine traditional Scottish dessert recipe should have a great whisky. It’s the crucial element that can make or break the entire thing.
You desire something that’s made to be paired with a dessert. Something with complexity and a deep richness.
Most of all, something Scottish.
Glenmorangie is one of the finest makers of Scottish whisky. Their ‘A Tale of Cake’ whisky is a multi-layered masterwork, invoking fruity bursts of passion fruit, peach, pear and mango.
You’ll likewise get Glenmorangie’s trademark tasty orange taste, as well as a touch of apricot, peach syrup, honeycomb and white chocolate. As well as the sweet flavours, you’ll notice savoury notes such as baking bread, mild sappy oak and some mineral undertones.
With its delicate balance of sweet and savoury, this fantastic whisky brings a genuine depth of flavour. It’s tailor made for a standard Scottish dessert like cranachan.
Its luscious fruity tones and mellow woody flavours will operate in ideal harmony with Scottish raspberries, fresh cream and warm Scottish oats.
This dish is the ideal showcase for Glenmorangie’s ‘A Tale of Cake.’ Purchase it here and let it work its magic.
How to make cranachan
is such a basic recipe, yet the rewards are wonderful.
First off, you require to bring a little bit of crunch. Toasting the oats considers that very important texture to the dessert. This is a quick and easy process– around 5 minutes in total.
You’ll just need to line a baking tray with parchment paper, uniformly sprinkle the oats and toast them under a medium grill. You might even toast the oatmeal in a big fry pan.
You’ll understand by the odor when they’re all set. That alluring warm oat odor will fill the air. The oats will turn golden brown, adding a best crunch to your dessert.
While your oats are cooling, you’ll make the sauce. Fresh Scottish raspberries are some of the very best worldwide so, if you can, purchase Scottish.
Squeeze half your raspberries through a screen to make the sauce. You’ll want to keep the other half aside, for scattering as a last grow.
Once you have actually got your sauce, sweeten it with caster sugar and leave it to one side. Now it’s time to make the whipped cream.
Whisk the cream till peaks start to form, It is essential you don’t exaggerate it at this point. If you over-whisk cream, it can begin to turn rough. Eventually you’ll be churning it and, yep … you guessed it … you’ll end up with butter.
Soft peaks are plenty. When your cream has actually peaked, put down the whisk and get the whisky. No, it’s not time for a drink. It’s time to fold the Glenmorangie and the honey into your luscious cream.
Try a bit and see if you like it. Adjust things till you’re happy with the balance of cream, honey and whisky. This is the body of your dessert, so it’s essential to get these three flavours in consistency.
Now, blend in your lovely golden brown oats. Once again, leave some aside for the topping. Next comes the enjoyable part– assembling the dessert.
Serving this dessert in old-fashioned whisky tumblers just contributes to the fun. Spoon in rotating layers of cream and raspberry sauce, then leading with fresh raspberries and crunchy oats.
Sound excellent? Och aye!
How do you pronounce cranachan?? The delicious Scottish dessert Cranachan is noticable ‘kran-e-ken.’.
After a couple of glasses of whisky, it’s noticable ‘Krrraannc…urr…krakenfmhhnnnm…a-kan.’.
Where did cranachan stem?? A dessert with cream, raspberries, whisky and oats? Is there any surprise this one originated in the highlands of Scotland?
Who created cranachan?? A dish that extends back centuries, cranachan was originally a soft cheese dish consumed by big burly Scotsmen for breakfast. The conventional cheese referred to as crowdie was utilized to make cranachan.
A really flavourful cheese thought to have actually been brought to Scotland by the Vikings as far back as the 8th century, Crowdie is used the milk of Highland cows. Comparable in flavour to cottage cheese, it is curdled with its rennet to provide it a distinct sour flavour.
The Scots would serve it with raspberries when in season. The addition of scotch made good sense– we’re talking about Scots here after all– and these basic active ingredients combined to form a dish that would stand the test of time.
Over the years, crowdie made way for routine cream. Instead of being a breakfast that’ll put hairs on your chest, it’s become a dessert that’ll please your craving for sweets.
It’s now devoured throughout Scotland and beyond, especially on special celebrations such as Burns Night, the popular celebratory dinner held every January in honour of much-loved Scottish poet Robert Burns.
With its simple traditional ingredients, quickly prep time and tasty flavour, there’s no surprise cranachan remains the king of Scottish desserts.
What are the best oats for cranachan?? Toasting the oats for a few minutes under the grill brings a beautiful little nutty crunch to your cranachan.
For this recipe, I have actually chosen rolled oats. The jumbo rolled kind will bring a big nutty texture to the dessert. If you prefer a finer grainier texture, go for pinhead oats.
If you want to go one action even more, include a handful of pistachios or, even better, use a crispy granola. It won’t be as conventional, however it’ll taste fantastic!
As always, when choosing your oats, go for the Scottish kind. After all, it is a Scottish dessert.
Can you have cranachan without whisky?? What makes this old-school Scottish dessert truly extraordinary is the addition of a fine Scottish whisky like Glenmorangie. There’s something about the way a great whisky, with its complicated mix of fruity, woody, honey flavours, integrates with the cream and raspberries. It’s such a winning combination.
Having said that, not everybody likes a tipple. Also, if you’re making cranachan for kids, you’ll wish to leave the alcohol on the shelf.
So, while it may be challenging to completely duplicate the flavour of correct cranachan, you can certainly have an alcohol-free variation.
If you like, you can add vanilla essence or vanilla extract to give your cranachan an additional measurement of flavour. If you would like to know the distinction between the two, check out my vanilla essence vs vanilla extract short article.
How long will cranachan keep?? With cranachan, the faster you eat it the better. It’s so moreish, possibilities are it won’t be sitting around for too long.
Still, you may have worked up more than you bargained for. In which case, you’ll be wondering how to save cranachan.
You can keep any leftover cranachan in an airtight container in the fridge for 2-3 days after you have actually made it.
Remember though, the longer you let it sit, the stiffer the cream will get and the more the raspberries will lose their flavour. The oats will likewise lose some of that crunch that makes them so satisfying.
What is the best honey to utilize for cranachan?? The standard dish requires you to add heather honey to the cream. This type really is the bee’s knees (sorry, I could not help it). There’s been a buzz around this honey for quite some time (fine, I’m going to stop now).
A special type of honey, heather is precious by sweet-toothed Scots who swear by its creamy texture and its deep rich toffee flavour with a certain smokiness, as well as its incredible health-boosting properties (relocation over Manuka!).
Unlike many honey, heather isn’t pourable. It has a nearly jelly-like consistency.
If you can get hold of some Scottish heather, you’ll have an extremely impressive cranachan on your hands. There’s a factor it’s known as the “champagne of honeys”.
Can you freeze cranachan?? If you seek a refreshing ice-creamy dessert, why not try freezing your cranachan? Simply place it in an airtight container in the freezer.
It’ll last for around 2 months. When you’re prepared to eat it, simply let it soften for 10-15 minutes. Then dig in!
Can you substitute yoghurt for cream?? Conventional Scottish cranachan is everything about indulgence. Luscious whipping cream, along with summertime raspberries and the unequalled flavour of Glenmorangie, are all ingredients that play a huge part in the appeal of this recipe.
If you like your desserts healthier, you can replace yoghurt for the cream. I would suggest opting for an unsweetened complete fat Greek yoghurt to change the cream, to keep a few of that excellent creamy texture.
More delicious dessert dishes
Pink custard– if you discover yourself with leftover raspberries, why not try and make this traditional favourite? It’ll make the ideal accompaniment to any good cake dish.
Amarula berry trifle– a divine trifle that’ll melt in your mouth, this might be a summer season traditional however it’ll go down well just about at any time of year.
Blackberry compote– a fresh fruity favourite that’s so easy to make, this is among the simplest and most gratifying fruit recipes. Try it combined into yoghurt serve it with a tasty apple pie.
Chocolate flapjacks– the supreme in moreish comfort food, these chocolatey morsels of pleasure are a great method to please the whole household.
15 Christmas desserts– if you’re on the lookout for a joyful dessert to whip up for the holiday, you make certain to find a favourite here. From mouth watering desserts to heavenly cakes, there’s something here for everyone.
No bake rhubarb cake– as sweet, tangy, indulgent treats go, this no bake cheesecake is as excellent as it gets. Pure rhubarb bliss!
Chocolate concrete– chocoholics rejoice! If you’re into traditional desserts, this one’s for you. Add a drizzle of pink custard (see above) and you’ll be smiling like a big kid.
Mars Bar krispies– this recipe takes excellent old cheeky extravagance to the next level. You might even include some nougat and toffee and make it a Scottish Mars Bar cake.
Recipes for leftover raspberries
Iced rooibos tea with raspberries and mint– an oh so revitalizing tea dish that’s fruity, minty and has an endless selection of health advantages.
Fruits of the forest cheesecake– what much better way to consume your remaining raspberries after this recipe, than a fruits of the forest cheesecake? If you like your cheesecakes, this one’s for you.
Crempog– a lip-smackingly good Welsh marvel that might become your brand-new preferred pancake recipe. Just take a glimpse at the photo, with the scattering of raspberries and the drizzle of syrup on a stack of luscious pancakes, and try to withstand!
clock clock icon flatware cutlery icon flag icon folder icon instagram icon pinterest icon print icon squares icon Cranachan Author: Michelle Minnaar.
Michelle Minnaar Preparation Time: 15 minutes.
Cook Time: 5 minutes.
Overall Time: 20 minutes.
Yield: 4 portions 1 x.
Diet plan: Vegetarian Print Dish Pin Recipe [h3] Description [/h3] Cranachan is a Scottish pudding recipe ideal for Burns Night. It makes up layers of whipped cream, raspberry sauce and oats. Scale 1x 2x 3x [h3] Components [/h3] 17g (3 tablespoon) rolled oats.
() 300g (2 cups) raspberries, cleaned.
() raspberries, washed 5g (1 tsp) caster sugar.
() caster sugar 375 ml (1 1/2 cups) double cream.
ml (1 1/2 cups) double cream 30 ml (2 tablespoon) honey.
ml (2 tbsp) honey 30 ml (2 tablespoon) Glenmorangie A Tale of Cake Single Malt Whisky [h3] Directions [/h3] For the toasted oats: Line a roasting tray with baking parchment. Sprinkle the oats in a single layer onto the lined baking tray. Place under a medium hot grill for 3-5 minutes, or up until the oats are crunchy, golden and fills the air with a nutty scent. Remove from heat and permit to cool. For the raspberry sauce: Squeeze half of the raspberries through a sieve into a bowl underneath. Sweeten with caster sugar. Reserve. For the flavoured cream: Whisk the double cream till soft peaks form. Do not over whip! Fold in whisky and honey. Taste and change the quantities of honey and whisky if needed. Putting together the dessert: Blend in the toasted oats, leaving a bit aside for design. Layer the cream and raspberry sauce in individual glasses or containers, rotating the layers. Leading with leftover raspberries and oats. Serve right away. Enjoy! [h3] Notes [/h3] You can adjust the amount of sugar used in the raspberry sauce to your preferred taste. Basically– your choice!
Keep a lookout for craftsmen honey from Scotland. Flavours such as heather or lavender will be good additions.
or will be excellent additions. You can add more or less whisky to the cream according to your preference.
Glenmorangie’s A Tale of Cake Whisky is minimal edition. If you can’t get hold of it you can go with its ten years Old Single Malt Whisky. Category: Dessert.
Cuisine: Scottish Keywords: Cranachan, Scottish pudding, Scottish desserts, burns night pudding, Scottish specials, oats dessert dish, whisky dessert recipe, raspberry Cranachan.
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