Cranachan (a dessert made of oats, cream, raspberries and a tad a of whisky)
Cranachan is a traditional Scottish dessert that I (Lou) have been eating for as long as I can remember. It was originally a summer pudding, and is now often served as the pudding at Burn's suppers. Burn's night (25th January) is the celebration of the life and poetry of Robert (Rabbie) Burns. Traditional fare includes Cock-a-leekie soup, haggis, neeps* & tatties and cranachan - all of which works as a sugar free feast. I was born in Scotland, but last celebrated Burns night in Macau SAR, China with a group of Scottish expats, where I was lucky enough to be seated at the table of the Laird and Lady for the evening. It was a fine evening of good food, whisky, speeches, poetry, more whisky and Scottish dancing. There are loads of family recipes for cranachan. This is mine: *neeps = mashed turnip and tatties = potatoes
Servings Prep Time
3Persons 20-30minutes
Cook Time
5minutes
Servings Prep Time
3Persons 20-30minutes
Cook Time
5minutes
Ingredients
  • 1pint double cream( or 570ml)
  • 3oz oatmealor 85g (or porridge oats)
  • 7tbsp whiskeyWhisky - ideally Scotch as this is a Scottish recipe. I prefer something with a peaty taste - experiment and find what you like. There's nothing to stop you using bourbon or any other type of whisky you fancy
  • 3tbsp honey- heather honey if you have it, but any kind of runny honey will do. (take this from your allowance if you are in the first month of the programme)
  • 1lb raspberriesor 450g
Instructions
PREPARATION
  1. 1) Lightly toast the oats in a frying pan (be careful not to burn them). Put them to one side to cool.
  2. 2) Whip the cream to soft peaks and fold in the whisky
  3. 3) Layer whisky cream, raspberries, oats and honey in glasses. You want about 3 layers ending with cream and a few raspberrys as a garnish.
Variations:
  1. You could serve it "deconstructed", with each element in a different dish, and let people build their own layers to taste.
  2. You can also easily do an alcohol free version by leaving out the whisky.
  3. How about changing the fruit and the spirit. 'mango and rum' springs to mind as I write this.
  4. This recipe is one of Louise Ebrey's. Lou joined 30dayssugarfree.com on 4th March 2014 and has successfully managed to deal with her undiagnosable joint pain by giving up sugar. Her sugar free journey started in Macau SAR, China and she's currently based in the UK.
  5. When she's not coaching as part of the mindset strand of this programme, she focuses on bringing clarity and engagement to projects and teams, often in construction. You can find her at https://uk.linkedin.com/in/louiseebrey