Raspberry cranachan trifle

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Good Food

8 ratings

Recipe by Good Food

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1. First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
2. For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
3. To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

Transporting the pudding

Bag up the crunchy oats and a small bag of icing sugar, and put the raspberries and cream mix into separate containers. Assemble the trifle as in step 3 when you arrive at the party.

PER SERVING

989 kcalories, protein 8g, carbohydrate 64g, fat 77 g, saturated fat 41g, fibre 0g, salt 0.38 g

Latest comments and suggestions

• NB Recipes

  27 December 2008

  NB Recipes rated and commented on this recipe

  

  Made this for Christmas Day. Very easy to do and tasted delicious. Had lots of positive comments and requests to make again. Had quite a bit of crunchy oats leftover though

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• Krissy

  31 December 2008

  Krissy rated and commented on this recipe

  

  this was lovely, i used sherry instead of whiskey, made it for 10 of us and it was all finished up! will definitely make again

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• Krissy

  31 December 2008

  Krissy commented on this recipe

  i wanted to mention as with the comment above, i also had quite a lot of crunchy oats left over, would make 1/3 less of these next time

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• Aedara

  10 January 2009

  Aedara rated and commented on this recipe

  

  Made this for a big family meal around christmas and despite being technically for more people than were there it disappeared pretty swiftly with pretty much everyone having seconds, even people who don't normally. I even sent my grandparents home with the recipe so I'd say that was a certain hit with everyone. Shame it requires too many ingredients to be making it regularly but I'll be saving it up for another special occasion.

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• willowthe bunnybbc

  31 January 2009

  willowthe bunnybbc rated and commented on this recipe

  

  Lovely recipe enjoyed by all. I don't use nuts just oats and find it makes a nice basic flapjack style biscuit so I crumble about half for the trifle and the rest gets eaten as a biscuit. Also I think this serves a lot more than 10. I made about two thirds of the given amount and that gave 8 decent portions easily.

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• julie

  07 February 2009

  julie commented on this recipe

  Absolutely delicious! Very easy to make and very moorish. Couldn't leave it alone, kept going back to the fridge for more. Surprising, since i don't even like whiskey!!!!!!!!!!!!! Julie

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• Nicola

  25 February 2009

  Nicola rated and commented on this recipe

  

  I make Cranachan every year for Burn's night, and this year i thought I'd try something a little different and gave this recipe a whirl. To be honest, I prefer normal cranachan. This version was too sweet for me with the honey and sugar in the oats, and extra sweetness in the cream. It wasn't bad, i just prefer the original version.

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• Caroline

  14 March 2009

  Caroline rated and commented on this recipe

  

  Easy to do and tasted good, but very rich.

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• Mags

  05 April 2009

  Mags rated and commented on this recipe

  

  This was so easy and was very popular at my Burns supper. I agree with others that it feeds more than the recipe states, but that's not a bad thing.

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• Twinklesfood

  24 July 2009

  Twinklesfood rated and commented on this recipe

  

  I liked everything but the topping, which was neither crunchy or flavoursome enough.

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Ingredients

• 568ml pot double cream
• 284ml pot double cream
• 250g tub mascarpone
• 140g icing sugar , sifted, plus extra
• 6 tbsp Scottish whisky
• 1kg frozen raspberries , defrosted

FOR THE CRUNCHY OATS

• 140g butter
• 4 tbsp honey (preferably Scottish heather)
• 200g whole jumbo porridge oats
• 100g golden caster sugar
• 100g hazelnuts , roughly chopped
• 85g plain flour

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 20 mins

Cook 22 mins

Ingredients

• 568ml pot double cream
• 284ml pot double cream
• 250g tub mascarpone
• 140g icing sugar , sifted, plus extra
• 6 tbsp Scottish whisky
• 1kg frozen raspberries , defrosted

FOR THE CRUNCHY OATS

• 140g butter
• 4 tbsp honey (preferably Scottish heather)
• 200g whole jumbo porridge oats
• 100g golden caster sugar
• 100g hazelnuts , roughly chopped
• 85g plain flour

PER SERVING

989 kcalories, protein 8g, carbohydrate 64g, fat 77 g, saturated fat 41g, fibre 0g, salt 0.38 g

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