Burns Night is a Scottish celebration to help beat the January blues. In honor of Scotland's national poet Robert Burns (or 'Rabbie as he's known locally!), January 25th brings haggis, mince and tatties. And for dessert? A traditional Scottish Cranachan, with whipped whisky cream, toasted oats and fresh raspberries.
This recipe makes 4 individual servings but is easily scaled up (or down) and you can transform it into a show stopping pud if you like. GH Kitchen Manager Linzi Pucino hosts an annual Burns Night every year (any excuse for a party...) and explained that last year there were a few more attendees than expected and she had to serve her Cranachan in a flower vase... Scroll down to see a snap - this year she's sticking to the guest list!
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Ingredients
100 g Scottish oats
600 ml double cream
3 Tbsp. runny honey
3 Tbsp. Scotch whisky
300 g fresh raspberries
Directions
Step 1Preheat oven to 200°C (180°C fan), mark 6.
Step 2Toast oats in the oven for five minutes, or until golden.
Step 3Meanwhile, whip 600ml double cream until it forms soft peaks, and carefully fold through 3tbsp runny honey, 3tbsp whisky, 300g lightly crushed fresh raspberries and the toasted oats.
Step 4Divide among four tumblers or bowls and top with a few more fresh raspberries.
GH TIPS: You can make this with frozen raspberries, just allow them to come to room temperature before whipping into the cream.
Get clever with the oats; add a pinch of cinnamon or even some chopped nuts for extra crunch.
Linzi's 'cranachan in a vase'
Linzi’s cranachan
69 easy dessert recipes for effortless entertaining, from classic crumbles to showstopping cakes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
