Monday, 24 February 2014


A week or so ago my aunt and uncle, Kate and Paul, came over for lunch. Mum fancied making Cranachan but as she had the meal itself to make, she suggested I make it instead, yay! I was actually surprised not to have had it before, what with Mum being Scottish 'n that. I think maybe I avoided it because I'm not usually a fan of boozy puddings, but this was great. It will be happening again, you can be sure of that.

First off you toast some oatmeal under the grill. It doesn't take long, but you have to pay attention. The oatmeal doesn't brown that much as it's toasted, you have to use your nose and wait for that lovely nutty smell.

While the oatmeal is cooling, start crushing up some raspberries for a purée. Note to self, don't use a red bowl with red ingredients if you want to take a photo. Leave enough aside to add in whole in the final product.

This recipe said to then smoosh them through a sieve with a spoon to get your purée. In my opinion, this results in more of a juice than a purée, I would consider maybe blending them next time, and with way more raspberries. Bloody love raspberries.

Seriously, Steph, what's with all the red bowls? Can you see how pitiful the amount of "purée" we have here is? And how thin? P'shaw. Add a bit of caster sugar here to sweeten it a bit.

Next step is to get your cream ready. Some may say this is the best part. They will be correct. Mmm. Whip up your cream until just set.

The recipe we were half working to says to add honey, we mixed it up slightly. Mum has Type 2 diabetes, so she is always thinking of ways to take that into consideration when making puddings. This time it meant rather than just adding honey, I added half honey and half agave nectar. Man tasty. Maybe next time we'll go the whole agave nectar hog? I'd be up for that experiment. 

Then add your whisky. I believe we used some of Dad's Glen Moray but, I'll be honest, I haven't got a clue. It was 3 tablespoons, but again I'd use some more. I don't like things overly boozy, but if they're gonna be you want it to be slightly more obvious than that. 

Last addition, mix in your toasted oatmeal. We used a fair bit more than in the recipe, again, and I'm so glad we did. It meant there was plenty in every spoonful, and gave it texture. 

By this point the cream will probably have whipped up more thickly from all your additions, give it a bit more if you think it needs it.

Now you can start layering it up!

I don't remember the last time these glasses were used but they were fab for this, if annoying when constructing. Super messy.

Here they are all finished! I loved it, big fan of Cranachan right here now. I doubt it would pass muster with Gregg Wallace, but I would eat this for hours. 

Though I basically would change everything about the amounts used, here's what the recipe suggested for 4 people. Before you say it, I know I made 6, when I made it I added half again to account for this. So there. 

2 tbsp medium oatmeal. Three for six people, but I probably used about 5, if not a bit more. Love those oats.
300g fresh raspberries. I used 450g, use more, use a blender, remember to leave some whole.
350mls double cream, about 525 for 6.
2 tbsp honey, or agave nectar if you're as awesome as us.
2-3 tbsps whisky, to taste. You need more. Trust my face. 

I hope you all go embrace your inner scot, or failing that, embrace your inner Gregg Wallace. 


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