Raspberry Cranachan

For the Burns dinner Saturday night, we made Scottish Raspberry Cranachan.

Original recipe called for:
6 TBS porridge oats (steel cut oats)
150 ml whipping cream
6 TBS good honey (purchased from Natural Grocers for non-pasteurized)
4 TBS good single malt whisky
1 punnet of fresh raspberries (about 14 ounces)

We tripled the recipe, except for the whisky (which we only used half of) and the raspberries (which we could have used quite a bit more of). We had a few more porridge oats than we needed, but not a lot more.

This was supposed to make 4 servings originally, so when we ended up with about 14 small cups, that was good. They were gone after the first 3 tables went to eat, though, so next time we might should make a big tub of it. (Like the aluminum foil pan I took the full cups in.)

From allrecipes.co.uk, the recipe said:
Prep: 10 min › Cook: 10 min › Ready in:20 min

1. Toast the oats in a hot dry pan over medium heat until browned and fragrant. Leave to cool.
2. Mix five tablespoons of honey and 2 tablespoons of the whisky into the cream and whip until thick but still floppy.
3. Mix the rest of the honey and whisky into the oats. Layer the oat mixture, cream and raspberries into shallow individual bowls. Decorate with a little oatmeal and one raspberry. Serve chilled.

We skipped the mixing of the rest of honey and whisky into the oats. We thought the whipping cream was plenty sweet and potent.

Next time I make it, I would say probably 9x the oats and 9x the whipping cream, 3x the honey and 3x the whisky, and at least 3x the raspberries.

Having the rest of the honey and the whisky in the oats probably would have made the oats taste better. They would have been less crunchy too and, while I didn’t eat them, they probably were very crunchy. So maybe next time I will add some honey and some whisky to the cooled oats.

It’s a pretty dessert and everything in it except the whisky tastes good, so it should have tasted good, too.

R walked around to make sure that no children received this as a dessert. (Even with as little as we put in, for a wee one, the whisky probably would have been too much.)