Recipe: Very Imperfect Cranachan

We celebrated Burns Night in Scotland this week. Traditionally, Burns Night involves a lot of poetry reading, bagpipe playing and ceilidh dancing but, in practise, most folk I know just bung a (vegetarian) haggis in the oven and get drunk.

Ideally, the haggis is followed by the traditional Scottish dessert: cranachan. It's very, very simple to make.

Unless you are Steve and our friend Martin and me. Then you end up with raspberry soup.

Here's the recipe (we were trying to follow this one):

You need approximately:
  • 570ml/1 pint double cream
  • 85g/3 oz porridge oats
  • 450g/1 lb raspberries
  • 7 tbsp whisky 
  • 3 tbsp honey
To make:
  • Toast the oats in a frying pan. Try not to burn them.
  • Whip the cream until it starts to form peaks.
  • Fold in all the other ingredients.
  • Serve, preferably with a few raspberries plonked on top so it looks pretty.
But, er... no matter how much we whipped, we could not get our cream to form peaks. We all tried. We looked up how to videos on the internet; we witnessed people whipping cream in under a minute; we still couldn't get it right. So we ended up just having bowls of raspberries and oats in very alcoholic cream.

Seven tablespoons of whisky? There was an awful lot of giggling...
Not what cranachan should look like.

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