Iced raspberry cranachan

Iced raspberry cranachan

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(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
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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 eggs
  • 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 and sticking. Leave to cool on the tray before peeling off. 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.

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Comments, questions and tips

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Lesley MacPherson's picture
Lesley MacPherson
25th Jan, 2018
I tried this recipe, using the oatmeal and sugar, it really doesn't work, so then resolved to melting the sugar lightly and adding the oats and then gently under the grill, like my Nan did - rubbish recipe, wanted the alternative to Cranachan as we are having a full-on Burns Supper! Disappointed
tormcr
8th Jun, 2013
4.05
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!
Marcus Georgiou's picture
Marcus Georgiou
27th Dec, 2017
Do you recommend foil ( as mentioned for toasting the oatmeal and sugar) or parchment (as mentioned for pealing and breaking) ?! I am sure that parchment under a grill will catch on fire, yet foil might be tricky to peel from.
goodfoodteam's picture
goodfoodteam
27th Dec, 2017
Apologies for the mistake. We've amended the text and would recommend foil. As you are stirring regularly, this should avoid sticking.
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