Cranachan

In my third year of university, one of my friends held a Burns Night supper. It was a lot of fun – we all wore tartan and drank slightly too much whisky, and ate some very lovely food. Last year I suggested we recreated it at home: we had veggie haggis, and potato and parsnip mash, and I made a clootie pudding for dessert. It was great, and I’m hoping to do something similar this year – but the clootie pudding takes hours to make and I wanted something simpler. Enter cranachan.

A traditional Scottish dessert, cranachan is pretty much made up of all my favourite things. It’s quick and easy to make, and absolutely delicious. You can also prepare the components in advance and assemble it at the last minute, which is just what you want for a dinner party!

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Ingredients (serves 2):
– 40g oats
– 1 tsp demerara sugar
– 200ml double cream
– 50g crowdie or quark
– 125g raspberries
– 1-2 tbsp whisky (to taste)
– 2 tbsp runny honey, plus extra to drizzle

1. Preheat the oven to 200°C. Spread the oats on a baking tray and sprinkle over the sugar, then put in the oven for 5-10 minutes until golden and toasty. Leave to cool.

2. Use a fork to mash 75g of the raspberries. In a separate bowl, whip together the cream and crowdie (or quark) until thick, then stir in the whisky and honey.

3. To assemble, stir the crushed raspberries, most of the toasted oats and some of the whole raspberries through the cream mixture. Top with the remaining raspberries and oats, and an extra drizzle of honey.

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