Cranachan Recipe
This recipe makes enough for 10 individual puddings, or alternatively you can use one large bowl
What you'll need:
Whisky Cream
- 375g Cream Cheese
- 130g Honey
- 75ml Whisky
- 150ml Double Cream (semi-whipped)
Oat Crumble
- 1g Bicarbonate of Soda
- 63g Self Raising Flour
- 60g Caster Sugar
- 70g Porridge Oats
- 63g Butter
- 10g Golden Syrup
- 6ml Water
Raspberry Sauce
- 300g Raspberries
- 30g Sugar
- 100g Raspberry Puree
- 1 Lemon (add juice to taste)
- Extra raspberries for decoration
Method:
1. Start with the oat crumble, by mixing the flour, oats and sugar together in a bowl
2. In a pan, gently heat the water, golden syrup and butter until melted and mix in the bicarbonate of soda
3. Combine this with the dry mix, and spread on a tray and bake at 160° until golden (around 12-15 minutes)
4. While the oat crumble is baking, you can make the whisky cream and raspberry sauce
5. For the whisky cream, start by beating the cream cheese and honey
6. Once the mixture is smooth add the whisky and fold in the cream
7. To make the raspberry sauce, all you need to do is blend together the ingredients
8. Once all the elements are complete, you can assemble your Cranachan by layering the cream, with generous servings of raspberries, sauce, and oat crumb in-between, repeat until dish is full and top with mint tips. Serve chilled
