A traditional Scottish pudding, cranachan is a sweet post supper treat that’s ready in a jiffy. Cranachan is popular during the holidays for its festive red colour, or during the summer for a fruity indulgence of fresh raspberries pillowed and folded in a honey cream, whisky and toasted oatmeal flakes.
Prepare the parfait
Put the 300g/10.5oz raspberries into a food processor to make a purée. Add a few sprinklings of caster sugar if you prefer the mixture on the sweeter side.
Spread oatmeal onto a baking sheet and bake on low heat until it is toasted, giving out a nutty crispy smell. Set aside and let cool.
Whisk the double cream while the oatmeal is cooling. Continue until it is just set, then stir in the honey and whisky. Fold in the oatmeal and whisk lightly until the mixture is just firm.
Prepare the cranachan. In four bowls or parfait glasses, alternate layers of the cream, the purée and some whole raspberries. Sprinkle the top with toasted oatmeal and a few raspberries. Chill before serving.
This recipe serves four.
Try not to over-whip the cream; stop whipping at the moment the cream is set.
Tips and warnings
- This recipe serves four.
- Try not to over-whip the cream; stop whipping at the moment the cream is set.
Things you need
- 2 tbsp oatmeal (toasted)
- 400g/14oz fresh British raspberries
- a little caster sugar
- 350ml/12oz double cream
- 2 tbsp honey
- 3 tbsp whisky, to taste