You can’t have a Scottish party without cranachan and so for Kate’s birthday I made this delicious sweet pudding.
Traditionally the ingredients are put on the table for people construct their own pudding but with forty people to feed that just wasn’t practical.
Others also soak their oats in whiskey prior to toasting but I followed Kate’s instructions to the letter. And I’m glad I did because it was not only very easy to make but it was pretty popular judging by the empty dishes left over. In fact it was so popular the pud was gone before I had chance to take a picture.
Apologies that it isn’t an overly technical recipe but it worked for me and if in doubt make a bit extra – leftovers aren’t a bad thing here!
2.5 pints double cream
2 boxes frozen raspberries (defrosted) or four punnets of fresh
1 jar honey
2 mugs porridge oats
- Whip the cream to soft peaks and stir in the honey.
- Hold back a few raspberries for decoration.
- Blend the rest of the raspberries.
- Toast the oats in a dry frying pan (reserve a few to decorate).
- Construct the pudding by layering cream, raspberries and oats, finishing with a layer of cream.
- Decorate the top with raspberries (I decorated my dish in the shape of the Scottish flag) and then sprinkle with oats.
- Keep in the fridge until you’re ready to serve.
FYI – I made two big dishes from this recipe