Name: Cranachan Cream
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 tbsp water; 60 g/2 1/2 oz caster sugar; 60 g/2 1/2 oz pinhead or medium oatmeal; 100 ml/3 1/2 fl oz whipping cream; 1 tbsp whisky; 250 ml/8fl oz Greek yogurt; fresh raspberries for each glass; 2 tbsp heather honey (any runny honey will do)

Read on for my recipe for Cranachan Cream

Cranachan is a traditional Scottish dessert that mixes oats, cream (traditionally the creamy Scottish cheese Crowdie was used instead of cream), raspberries and whisky. Serving this rich dessert in tiny glasses makes it the perfect little treat for your Hogmanay party, or let’s face it, any other time of year!

This recipe makes 6 little portions of Cranachan Cream so just double it up if you want more. It is a very rich pudding so a little goes a long way, don’t be tempted to serve large portions.

What you will need

water and sugar to make a syrup.

pinhead or medium sized oatmeal (don’t go for jumbo oats they would be way too big for your delicate little glasses and look out of proportion).

whipping cream.

whisky (of course!).

Greek yogurt.

fresh raspberries

heather honey (or any runny honey if you don’t have the truly Scottish stuff to hand).

Follow the simple little recipe below and your party guests are in for a real treat this Hogmany (New Year’s Eve to those of you outside Scotland). This wee recipe comes from my book A Wee Taste Of Scotland (Scottish Party Food).

Have a brilliant New Year and all the very best for 2017!

Cheers!

Karon x

Here are some other wee Scottish puds you might like to try. Just click on the image to zap to the recipe;

Print Recipe

Cranachan Cream

Scottish Cranachan Cream is the perfect party dessert and is quick and easy to make.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: desserts

Servings: 6

Author: Karon Grieve

Ingredients

2 tbsp water
60 g/2 1/2 oz caster sugar
60 g/2 1/2 oz pinhead or medium oatmeal
100 ml/3 1/2 fl oz whipping cream
1 tbsp whisky
250 ml/8fl oz Greek yogurt
fresh raspberries for each glass
2 tbsp heather honey any runny honey will do

Instructions

Heat te water in a small pan with the sugar until it goes golden and stir in the oatmeal making sure it all gets a good coating of the syrup.
Spoon into a shallow dish and leave to cool and harden completely.
Whip the cream and gently fold in the whisky and the Greek yogurt and a few of the raspberries.
Break up the candied oats
Spoon into 6 small glasses and top with a couple of raspberries and a sprinkle with the candied oats
Drizzle with honey just before serving