Orange cranachan

Orange cranachan

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(1 ratings)

Prep: 15 mins Cook: 5 mins


Serves 4
This seasonal pud makes a delicious yet light ending to a hearty meal

Nutrition and extra info


  • kcal318
  • fat20g
  • saturates12g
  • carbs26g
  • sugars18g
  • fibre3g
  • protein6g
  • salt0.11g
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  • 4 blush or blood oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g pinhead oatmeal or rolled oats
  • 150ml pot whipping cream
  • 2 tbsp whisky



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

  • 150g tub Greek yogurt
  • 2 tbsp clear honey, plus an extra drizzle to serve, if you like



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Slice the top and bottom off each orange and sit them on a board. Using a sharp knife, cut down between the peel and flesh until all the peel and pith have been removed. Cut between each membrane to remove all the segments. Roughly chop and set aside.

  2. Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty, but don’t let it burn. Tip the oatmeal onto a plate to cool.

  3. Whisk the cream and whisky together to soft peaks. Carefully fold in the yogurt, oatmeal and honey until just combined. Spoon half the mixture into 4 serving glasses and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey, if you like.

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24th Jan, 2015
I wanted to make this orange version of cranachan for Burn's Night as it's a lot more seasonal than doing a raspberry one, but I couldn't get hold of any nice oranges; I ended up using frozen raspberries. I used half a pack to make a sauce with some icing sugar, and kept half as they were. Instead of layering, I just folded everything together, a bit like Eton Mess. It was fab!
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