raspberry cranachan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raspberry Cranachan

A kind of austere Highland Knickerbocker Glory, Cranachan is a Scottish dessert of whipped cream, a slosh of whisky, heather honey and toasted oat bran.  Here, the fundamental character-giving ingredients, have been use to make a squidgy pudding kind of cake. It is incredibly low in sugar and tastes like a rustic fruity muffin. Beware, it might stain your best tartan.


150g butter, softened
50g soft brown sugar
3 eggs
100ml runny honey
50ml whisky
250g self-raising flour
50g oat bran
250g frozen/fresh raspberries
50g porridge oats
1 tablespoon muscovado sugar
serves 8

Line a 20cm cake tin with baking parchment. Preheat an oven to 170C/gas mark 4.
In a large bowl beat the butter and sugar together until pale. Stir in the eggs and add the honey. Fold in the flour and oatmeal in stages. Put half of the cake mixture into the tin, then a layer of raspberries. Gently spread then other half of the mixture and top with the rest of the raspberries. Sprinkle with porridge oats and muscovado sugar.
Cook for 35-40 mins.

 

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