How do you pronounce the Scottish dessert cranachan?

Cranachan (pronunciation: Kran-e-ken) is a traditional Scottish dessert that is made with some of the best ingredients that this country can offer. The ingredients for cranachan are common: fresh raspberries, heavy cream (double cream), porridge oats, raw honey, and some good Scottish whiskey.

What does the word cranachan mean?

The origin of the word cranachan in Scots Gaelic means "churn." You will sometimes hear the dessert called "crowdie," as the cheese of the same name was sometimes used instead of the whipped cream. While pinhead oats or steel-cut oats are perhaps more traditional for this dish, rolled oats are perfectly fine to use.

Why is cranachan important to Scotland?

Cranachan was traditionally served at special occasions such as weddings and festivals, and it was also popular among soldiers and hunters as a nourishing and energizing snack .

What is Scotland's national cake?

Today, Dundee cake remains one of the most popular Scottish food and drink specialties – alongside shortbread, whisky and black pudding. It is said that the cake was originally made for Mary Queen of Scots in the 16th century.

What is the most popular Scottish sweet?

Shortbread - A Biscuit for All Occasions Of all the Scottish sweets, shortbread has perhaps the broadest appeal. Its humble ingredients belie its rich taste and historical significance.

What does pudding mean in Scotland?

Unless qualified, however, pudding usually means dessert and in the United Kingdom, pudding is used as a synonym for dessert. Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies.

What dessert do you eat on Burns Night?

Cranachan . A classic Scottish dessert, cranachan is a beautiful medley of double cream, toasted oats, raspberries, honey and a great big slosh of whisky. It's the perfect ending to a Burns Night feast.

What are the ingredients in traditional Scottish food?

Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad.

What is the Favourite food of Scottish people?

Scotland's national dish is haggis, a savoury meat pudding , and it's traditionally accompanied by mashed potatoes, turnips (known as 'neeps') and a whisky sauce. Which brings us to the national drink – whisky.

Why do Scots eat haggis?

Haggis was "born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well ". Clarissa Dickson Wright says that it "came to Scotland in a longship [i.e., from Scandinavia] even before Scotland was a single nation".

What is the dessert for Burns Night Mary Berry?

Cranachan is a traditional Scottish dessert made of cream, raspberries, oats and whisky . Try a classic cranachan recipe, or experiment with a more modern take on the sweet treat. Great for Burns Night, great for every other night! It's super easy to whip up Mary Berry's classic Scottish cranachan.

Cranaghan is a townland in the Parish of Tomregan, Barony of Loughtee Lower, County Cavan, Ireland . Slieve Russell Hotel and Golf Course.

Where was cranachan invented?

Cranachan (Scottish Gaelic: Creannachan) is a farmstead about 2.5 miles north-east of Roybridge in Lochaber, in the Highlands, Scotland . Cranachan is in the Highland Council area and stands on the north bank of the confluence of the River Roy and the River Allt Glas Dhoire.

Scottish Cranachan Recipe | Easy Cranachan Dessert Recipe (2024)

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Table of Contents

Cranachan is synonymous with traditional Scottish desserts and to me, the perfect Cranachan consists of a mix of whipped cream, raspberries, whisky, toasted oatmeal and heather honey.

It might not sound like anything special but when combined, it makes this light but really indulgent traditional Scottish dessert recipe.

Traditionally, Cranachan would have been made by using crowdie or perhaps a mixture of both cream/crowdie and while we now typically associate it with dessert, it was more commonly known as a breakfast dish.

Now, if you aren’t familiar with crowdie, it is a soft Scottish cheese made from cows milk that has a slightly sour yet creamy/crumbly texture. Crowdie may very well be more palatable for breakfast Cranachan but I’m also very aware that crowdie is not as easily accessible out with Scotland (and likely not to everyone’s tastes!), which is why we are using double cream in this recipe.

Overview

Makes: 6 servings
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

Ingredients

480ml Double cream (2 cups)
70g Steel cut oats (1/2 cup)
250g Fresh raspberries (2 cups)
2-3tbsp Whisky
2tbsp Honey (Heather honey if possible)
Optional
- For a non-alcoholic version, substitute the whisky with orange juice

Utensils

6 Glasses
Alternative – one large bowl
Whisk
Saucepan/Oven tray

Instructions

Firstly, we are going to toast your 70g oats.
You can do this by using a heavy bottomed pan over a low-medium heat or by placing them on a baking tray and popping them under the grill.
These cook quickly so don’t leave unattended.
Once toasted and have a faint nutty smell, remove from the heat and place in a bowl before setting aside and allowing to cool.
Next, pick up your raspberries and I recommend picking out some of the most aesthetically pleasing ones for decoration later.
Crush the remaining raspberries in a bowl, using a fork.
They don’t need to be perfect! Lumps are fine and add a more rustic texture.
Take a bowl and whip your double cream until it becomes stiff enough to hold its shape and form small peaks.
Once whipped, fold in your whisky (if using) and honey.
And then fold in your around 2/3 of your toasted oats. I recommend leaving some oats aside for decoration at the end.
Now you are ready to place it all in your chosen serve ware so this is where you can make it your own!
You are looking to create layers, so whether that is a bottom layer of raspberries topped with a layer of cream or whether you want to alternate until you have two or three layers of each, that is up to you!
However you choose to do it, I would recommend laying some of the raspberry first and finishing with a layer of cream on top.
For decoration, sprinkle your remaining raspberries and oats along with a drizzle of honey.
Cover with cling film and refrigerate your Cranachan for up to an hour but remove from the fridge 20-30 minutes before serving for best taste.
Enjoy!