For Burns night (25th January), a traditional Scottish pudding made a bit lighter by the addition of half-fat crème fraîche. We ate it all before I could take pictures. This quantity makes 6 portions.
- 75g porridge oats
- 35g flaked almonds
- 300ml double cream
- 150g half-fat crème fraîche
- ½ teaspoon vanilla extract
- 3 tablespoons whisky
- 3 tablespoons clear honey
- 350g frozen raspberries, defrosted
- handful fresh raspberries (optional)
Take the raspberries out of the freezer at least 2 hours before you’re going to use them – they need to defrost at room temperature. Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes. Watch it like a hawk, and keep stirring the oats and almonds so they toast to a golden brown colour. If you take your eyes off the pan for a minute you’re guaranteed to come back to a pan full of blackened almonds! Remove from the heat and leave to cool. Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whip to the soft peak stage – don’t over-do it, as the cream will stiffen further when mixed with the oats. Set six glass tumblers on a tray (you could use ramekins, but if you use glasses you’ll be able to see the lovely layers). Put a spoonful of the whipped cream mixture in the base of each glass. Sprinkle on some of the oats and almonds and about half the defrosted raspberries on top. Repeat the layers once more. If you’ve got fresh raspberries, put a thin layer of the oat/almond mixture over the top layer of defrosted raspberries and put the fresh raspberries on the top of that. The oat/almond mixture can be made well in advance, and you can whip the cream mixture ahead of time as well, but the cranachan needs to be served as soon as it’s assembled.