This twist on a Scottish dessert is a great way to make Christmas pudding go further for those cosy days after the main event has been and gone. Cranachan (pronounced kran-a-kan) is a traditional dessert recipe that combines the wonderful smoky flavour of toasted oats with the richness of whiskey and sweet honey – all helped along with a good dollop of freshly whipped double cream. To cut through the rich cream and boozy feel, we’ve added a sharp compote and some fresh berries. Raspberry cranachan is a traditional version of this simple pud, but you could mix it up and use any berries that are in season. You can think of a raspberry cranachan as a Scottish winter Eton Mess! Cranachan is a popular choice for a Burns night supper, but our Christmas pudding and raspberry cranachan is a great option for late December dinner parties when you’ve still got leftover pud to use up. The fiery whisky gives this crowdpleasing dessert a real kick, but could be omitted to make it more family friendly. If you don’t like whisky, this could also work with leftover Bailey’s from the Christmas season – if you have any!
- 75g pinhead oats
- 50g soft, light brown sugar
- 260ml double cream
- 1tsp honey
- 2tbsp whiskey
- 100g leftover Christmas pudding, crumbled
- 120g berry compote
- 100g fresh raspberries, halved
Bring a heavy-bottomed pan to a high heat, add the oats and brown sugar and toast until golden. Tip out onto a baking try and leave to cool.
Whip together the cream, honey and whiskey until you have soft peaks. In individual glasses make layers from the oats, whisky cream, Christmas pudding, compote and raspberries. Cover and leave to chill in the fridge until ready to serve.