Iced raspberry cranachan

Iced raspberry cranachan

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 35 mins Cook: 15 mins Plus overnight freezing

Easy

Serves 12
Reader, Debbie Cleland, shares her version of this traditional Scottish dessert, served as an ice cream slice with raspberries, oats and an optional dash of whisky

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal198
  • fat15g
  • saturates9g
  • carbs12g
  • sugars10g
  • fibre1g
  • protein3g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g pinhead oatmeal
  • 25g soft brown sugar
  • 350g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tbsp whisky (optional)
    Whisky

    Whisky

    wisk-ee

    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • 3 large egg
  • 100ml clear honey
  • 300ml pot double cream

Method

  1. Spread the oatmeal and sugar evenly over a tray lined with foil. Toast under a medium grill for 10-15 mins, until browned and caramelised – stir regularly to prevent the mix from burning. Leave to cool on the tray before peeling from the parchment. Break into small chunks and set aside. Grease and line a 900g loaf with cling film, making sure that it does not tear.

  2. Push the raspberries through a sieve into a bowl to remove any seeds and create a purée. Stir in the whisky, if using, and set aside. Whisk the eggs and honey in a large bowl over a pan of barely simmering water until pale, thick and roughly doubled in volume, then remove from the heat.

  3. Whip the cream in a separate bowl until it is thick and just stands in soft peaks. Fold the egg mixture into the cream, followed by the oatmeal chunks. Carefully stir through the raspberry purée in a zig-zag so that you get a rippled effect. Pour the mix into the prepared tin, cover with more cling film and put in the freezer for 10-12 hrs (or overnight) until set.

  4. To serve, remove from the freezer, unwrap the top layer of cling film and turn onto your serving plate. Tease out the iced mixture using the cling film. Cut into slices and serve immediately. Sprinkle with whole raspberries and make extra purée to serve alongside, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

tormcr's picture
4

Lovely recipe! Could not find Pinhead oatmeal so used oatmeal cereal. Finished with sliced strawberries and two leaves of mint. Highly reccomend this for dinner parties as can be prepared in advance and left right till the end!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…