A traditional Scottish Cranachan is a very quick, easy recipe and is also a very festive recipe so is perfect for any celebration and especially at Christmas, Hogmanay and rounds off a Burns’ Night Supper beautifully.
This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum or whisky. Surprisingly tasty!
- 1/2 cup rolled oats
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh berries
- 1 Tablespoon dark rum (optional)
- 4 fresh mint leaves for garnish (optional)
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread oats out in a thin layer on a baking sheet.
- Toast in the preheated oven for about 10 minutes, or until nut-brown.
- Set aside to cool.
- Remove them from the pan for faster cooling.
- In a medium bowl, whip the cream to firm peaks, but not grainy.
- Gently fold in the confectioners’ sugar, vanilla and toasted oats.
- Spoon into 4 serving bowls, and top with fresh berries.
- For an extra touch, drizzle a bit of dark rum over each serving.
- Garnish with a mint leaf.