Drambuie and Raspberry Cranachan
It’s less than a week until Burns Night (25th January). We’ll be celebrating Burns Night at Boy’s school with the PTA a week later. However, since I’ve got into the swing of all things Scottish, I’ll be doing a Burns Supper at home on the actual day.
Despite the strong pull of tradition, I don’t think I’ll ever persuade Boy (or OH for that matter) to tuck into haggis, so I’ve been on the look out for some more palatable options.
Cranachan, a sort of Scottish Eton Mess, ticks all the boxes. The oats and Drambuie make it truly Scottish. If you’re lucky, you may even be able to source some Scottish raspberries (probably not in February, but who knows. There may be some, grown under cover, lurking in some of the more up market grocers).
Most recipes for cranachan use whisky, but I substituted Dranbuie, keeping the Scottish theme, making it a bit different and adding a bit of sweetness.
- 300 gr fresh raspberries
- 300 ml double cream
- sprig of mint
- 2 tbsp Scots Porridge Oats
- castor sugar to taste
- 2 tbsp Drambuie (or whisky)
- 2 tbsp honey (heather honey if you want to keep with the Scottish theme)
Making the Drambuie and Raspberry Cranachan is simple and quick (about ten minutes maximum). The trick is to serve it reasonably quickly after you’ve made it…leave it too long and the oats will go soggy. You should also be careful not to over-roast the oats. It’s hard to tell by looking at them. Take the baking tray out of the grill when you start to notice that nutty smell!
- First, roast the oats by spreading them thinly on some foil on a baking tray under the grill. Then cool.
- Take half of the raspberries and puree through a sieve. Add a little sugar to sweeten (taste). Reserve.
- Whisk the double cream gently, slowly adding the Drambuie and the honey.
- Slowly add the oats and whisk very gently.
- Pour some of the cream mix into the ramekins, add a layer of the puree, then some of the remaining raspberries. Repeat this layering, garnishing with some of the remaining raspberries and sprig of mint.
- Chill for ten minutes or so and then serve.
For CFers, the cream gives this a good fat content. This recipe serves four easily and gives you roughly 40 grs of fat. You can up the fat content more by adding chocolates or crumbled digestive biscuits to the mix!
Joining with Honest Mum’s Tasty Tuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.