Classic Cranachan Food
CRANACHAN
Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
- Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
- Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.
Nutrition Facts : Calories 529 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
CRANACHAN
This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum or whisky. Surprisingly tasty!
Provided by LYNN1979
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
- In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 20.1 g, Cholesterol 81.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 13.8 g, Sodium 23.4 mg, Sugar 9.4 g
CLASSIC CRANACHAN
This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery".
Provided by Amanda in Aberdeen
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
- Allow the oatmeal to cool.
- Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
- Pour into tall glasses and chill for one hour or overnight before serving.
Nutrition Facts : Calories 660.1, Fat 47.1, SaturatedFat 28.2, Cholesterol 166.4, Sodium 48.3, Carbohydrate 43.9, Fiber 9.7, Sugar 18, Protein 7.5
RASPBERRY CRANACHAN TRIFLE
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Provided by Good Food team
Time 42m
Number Of Ingredients 12
Steps:
- First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
- To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Nutrition Facts : Calories 989 calories, Fat 77 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Protein 8 grams protein, Sodium 0.38 milligram of sodium
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10 TRADITIONAL SCOTTISH DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
3.5/5 (3)Published 2021-06-16Category Desserts, Recipe Roundup
- Cranachan. Cranachan is a traditional Scottish pudding, similar to a trifle. It’s a layered dessert, consisting of whipped cream, toasted oats, and juicy raspberries.
- Scottish Tablet. Scottish tablet is often compared to fudge, but it really deserves some love on its own merits. It’s sweeter than fudge, and more crumbly.
- Scottish Shortbread. This is a great recipe for first-timers. If you’ve never made shortbread before, you’ll be amazed at how easy it is to whip up a tray.
- Dundee Cake. Authentic Dundee Cake is a glorious thing. Rumoured to be the Queen’s favorite afternoon snack, this is a dense fruit cake flavored with nuts and spices.
- Clootie Dumplings. The amusingly-named clootie dumplings take their unusual moniker from a strip of cloth known as cloot. This baked pudding was traditionally wrapped in a rag, or cloot, and then steamed.
- Petticoat Tails. Petticoat tails are a traditional Scottish shortbread, cut into triangles or “tails.” They make a great holiday gift for the dessert lovers in your life or the perfect bite for Christmas parties.
- Scottish Tea Cookies. These tasty tea cookies are the ideal answer to the dreaded mid-afternoon slump. The perfect pick-me-up, they are basically little drop cookies – soft dough surrounding a fruit centre (in this case, tangy apple butter).
- Millionaire’s Shortbread. We have Mary Queen of Scots to thank for shortbread. The legendary queen made it popular in the 16th century, introducing an egalitarian treat enjoyed by the ruling classes and peasantry alike.
- Scottish Scones. Nobody does scones like the Scottish. Airy, light, buttery and soft, they’re an institution all over the British Isles, but especially up north.
- Scottish Macaroons. Yes, macaroons may be a classic French dessert, but that doesn’t mean you can’t give them a Scottish spin. While the French get fancy with meringue and almond paste, the Scots opted for the humble potato.
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- The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won't take long, so keep a close eye, as you don't want burnt oats. Put the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak.
- When you are ready to make the Cranachan, toast the second batch of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
- Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we're not making jam).
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- Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.
- Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
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