Michael’s Cranachan recipe

January 2, 2025 | Foodie bites | 4 minute read

With Burns Night coming up on January 25th, now is a great time to make our Head Chef Michael Chamberlain’s version of this delicious Scottish dessert.

Ingredients

3 tbsp oats
300g fresh local raspberries (or use fruit of your choice, blackberries work well)
a little caster sugar (depending on sweetness of raspberries)
350ml double cream
2 tbsp good quality honey
3 tbsp whisky to taste (Michael has used a single malt from the St George’s distillery Norfolk)

Method

Step 1
Toast the oatmeal by spreading it out on a baking sheet and grilling until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.

Step 2
Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar.

Step 3
Whisk the double cream until just set then stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.

Step 4
Stir the oatmeal into the cream and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in four serving dishes. Allow to chill slightly before eating.

Enjoy!

Watch Michael in action making cranachan

 

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