Burns Night Recipe: Cranachan
Cranachan, meaning "churn" in Scottish Gaelic, began as a treat to celebrate harvest: using freshly picked raspberries and newly harvested oats. Traditionally it was eaten in the morning, with the cream element originally being Crowdie cheese - a soft and fresh Scottish cheese made from skimmed cows milk. The classic Scottish pudding has since been updated to celebrate any special occasion, even on Burns Night - when raspberries are very much out of season.
Ingredients (serves 4):
50g of oats
250g of raspberries
500ml of double cream
1tbsp of caster sugar
1 tbsp of honey (preferably heather honey)
3 tbsp of single malt whisky (scroll past the method for our picks!)
- Toast the oatmeal. Place your oats into a hot frying pan and stir. Heat until they have browned slightly in colour, and are giving off a nutty aroma. (Pay close attention here as there is a very thin line until they burn!) Remove for later.
- Make your raspberry compote. Muddle half of the raspberries with a mortar and pestle and sweeten with caster sugar. Sieve this if your not a fan of seeds!
- Make your cream. Whisk the double cream until its just about set, and stir in the honey and whisky.
- Mix. Stir in your oatmeal, leaving a bit to decorate.
- Layer your glass. Cream mix, raspberry compote, cream, raspberry, cream. Top with your whole raspberries and a sprinkle of oats. Voila!
Best Whiskies for Cranachan
GlenKinchie 12 year old - notes of cereal and malty biscuit
Arran 10 Year Old - notes of apple, vanilla and oak.
Robert Burns Malt - notes of malt, vanilla and oaky spice.
AnCnoc 12 Year Old - notes of vanilla and honey.
BenRomach 10 Year Old - notes of malt, sherry and a wisp of peat smoke.
Have a wonderful Burns Night, from us at The Whisky Shop!