When I was young it was not uncommon for my family to celebrate Burns night. We’re not Scottish but my parents lived in Paisley for a while and my brother was born there so I think that was always enough of a link to justify a night of indulgence.
When I first met Mr Colonial Cravings I was surprised to learn that despite having a Scottish grandfather he didn’t get stuck into the ‘neeps & tatties’ every 25th January. Having introduced him to Burns supper he now drops unsubtle hints for the week before hand every year.
I think my chances of sourcing our usual MacSweens veggie haggis on this side of the pond are fairy slim so this year we will just have to settle for Burns dessert.
I have to admit that the way that I make my cranachan isn’t particularly traditional but the flavours are all there. I prefer to keep the crunch in the oats by making them into granola first rather than simply toasting them.
2 tbsp honey
1 tbsp flavourless oil
175ml double cream
70g raspberries (it’s okay to use frozen)
3 tbsp whisky
Start by gently melting together the oil and 1 tablespoon of honey before adding the oats and tossing it all together until the oats are well coated. Spread this out on a lined baking sheet and toast in an oven at 170°c for about 20 minutes, turning halfway through, until it’s golden. Leave to cool completely and crisp up.
Put the whisky, cream and remaining honey into a large bowl and whip until the cream forms soft peaks.
Build the cranachan by either layering the oats, raspberries and cream into glasses or by gently folding it all together like a Scotch Eaton Mess.