Nutty Cranachan

If you are celebrating Burns night this weekend Cranachan is the perfect end to your Haggis, Neeps and Tatties supper.

Ingredients

50g oats or oatmeal
15g brown sugar
25g flaked almonds
200g raspberries plus a few for layering
1-2 tablespoons caster sugar
400ml double cream
3 tablespoon whiskey
2 tablespoon Honey

Serves 4

Method

Heat the oven to 180c.

Mix the oats and brown sugar, place them at one end of a baking tray and bake for 10 minutes. Then place the almonds at the other end of the baking tray and bake them all for a further 5 minutes. Leave it all to cool and then mix together.

Heat the raspberries in a pan with the caster sugar, simmer gently for 5 minutes, let them cool slightly and then purée with a hand blender.  You can sieve the seeds out if you prefer a seedless coolie.

Whip the cream to soft peaks, do not over whip as the cream thickens once you add the oats and almonds. Next stir in the whisky, honey and toasted nuts and oats. Save a few oats and almonds to go on top.

You can now layer the cream and coolie, adding the odd raspberry between layers, finish with the cream and finally sprinkle on a few almonds and oats.

Chill in the fridge until you are ready to serve.

Burns night is a Scottish celebration of the poet Robbie Burns’ birthday and would traditionally see the Haggis being brought in accompanied by a piper playing the bag pipes. The would be followed by addressing the Haggis,  a poem written by Burns himself. Alternatively put on some Scottish music and a bit of tartan and you are all set for Burns night!

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover