No Burns Feast can be complete without Cranachan. I made this using some raspberries I picked during the summer (and froze!) from Stuart’s Dad’s garden near Stirling, so these are truly Scottish Raspberries! Cranachan requires whisky so a choice needs to be made about which one to use. As with the Whisky Sauce, this is entirely personal preference, but you may want to look towards something matured in a bourbon cask which has sweet vanilla flavours and would complement the cream and raspberries perfectly, I chose the Deanston 2013 Festival Edition.
Ingredients (Serves 2)
2 tbsp. Pinhead Oatmeal
1 tbsp. Porridge Oats
1 tbsp. Whisky
1 tbsp. Honey
200ml Double Cream
Put the two types of oats into separate roasting tins and roast in the oven for around 10 mins (at 200C), or until turning golden and giving off a nutty / popcorn smell
Crush half the raspberries to make a rough ‘sauce’
Whip the cream until it forms soft peaks, then gently stir in the honey and the whisky
Fold in the crushed raspberries and the toasted pinhead oatmeal
Then spoon some of the cream mixture into a glass, add some whole raspberries and repeat in layers until you reach the top
Decorate with some whole raspberries and sprinkle over some of the toasted porridge oats
Then sit back and enjoy a wee dram!