Raspberry cranachan trifle

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• 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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• vikki29

  25 February 2010

  vikki29 rated this recipe

  

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• mosan

  19 August 2010

  mosan commented on this recipe

  I made a variation of this; I very rarely add the full quota of sugar in recipes and this was no exception. I didn't add any honey (blasphemy, I know) but I'm not a real honey lover but I do love brown sugar! I therefore only used brown sugar and I toasted everything in a great big paella pan, continually stirring it so until it was golden and really crunchy. Then instead of using cream and mascarpone, I made a combination of whipped cream with marginally sweetened homemade custard (not from a tin as this is way too sweet for me). I think I added some Drambuie rather than whisky or maybe it was a combination of both. I've been told it was excellent and I've had requests for more, so i just have to remember what I did......

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• sunshine-fairy

  19 November 2010

  sunshine-fairy rated and commented on this recipe

  

  I've just made this for the second time and realised I forgot to put the flour in the first time. Actually, I think I preferred it without the flour! It was crunchier and much easier to crumble - I had to take a rolling pin to it this time! It would make lovely flapjack style biscuits with the flour in it though, so I will try those soon. Mascarpone cheese is not easy to find where we live, so I substituted normal cream cheese - it turned out deliciously and the flavour was really no different, as the sugar and whisky mask the flavour of the cheese in any case. Like everyone else, I had too much crumble - surely this is a GOOD thing. It can be a topping for ice cream or used to top a normal crumble mix - yum yum. My friends have given this the thumbs up for the second time. A very easy dessert, perfect because you can make it in stages and put it together at the last minute.

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• sunshine-fairy

  19 November 2010

  sunshine-fairy commented on this recipe

  By the way, I forgot to say - half of the quantity of everything makes enough for eight individual servings - I served them in wide-rimmed wine glasses and they looked beautiful. Even our group of dinner friends had to admit this was enough - and they are a pretty greedy lot, particularly as we usually eat together after a hard day's walking in the mountains.

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• hil

  23 January 2011

  hil commented on this recipe

  Made this yesterday for Burn's Night and it was lovely. I made too much of course - 18 people so I did 1.5 times the recipe - a single batch would have been enough! When I had finished putting it into individual glasses I folded the remainder of the oat mix into what was left of the cream mix(about half!!) and have frozen it to serve with raspberries another day. I also used sherry instead of whisky for a gentler flavour and befoe I put it in, extracted a couple of portions of the whipped mixture to add a little vanilla to for the children. There wasn't any left...!!

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• hrfoodie

  04 August 2011

  hrfoodie commented on this recipe

  I've been making this since it first came out in the mag - and it works and is delicious every time. Serves more than it says, though. Interesting comment about there being too much cranachan; what doesn't go in the trifle can be just as easily consumed elsewhere. A top recipe from Good Food. Thank you, O team!

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• Jonatan

  01 February 2012

  Jonatan rated and commented on this recipe

  

  Fantastic recipe!

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• rebekah

  19 June 2012

  rebekah rated and commented on this recipe

  

  Lovely recipe, looks great too!

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• Tony

  09 May 2013

  Tony commented on this recipe

  I have made this twice and it is definitely a show stopper! Next time will make without the flour as it needed a "jack hammer" to get it of the baking sheet! Other thn that Fab!

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• Tony

  09 May 2013

  Tony rated this recipe

  

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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 8.0g, carbohydrate 64.0g, fat 77.0 g, saturated fat 41.0g, fibre 0.0g, sugar 42.0g, salt 0.38 g

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