Name: Raspberry cranachan trifle
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 10
Cuisine: British
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; 140g butter; 4 tbsp honey (preferably Scottish heather); 200g whole jumbo porridge oats; 100g golden caster sugar; 100g hazelnut roughly chopped; 85g plain flour

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Raspberry cranachan trifle

Raspberry cranachan trifle

Good Food team

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Serves 10

Easy

Prep: 20 mins

Cook: 22 mins

A star rating of 4.8 out of 5.38 ratingsRate

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A twist on the Scottish classic, with crunchy flapjack-style toasted oats

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A star rating of 4.7 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

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 hazelnut

roughly chopped
85g plain flour

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Nutrition: per serving

kcal989
fat77g
saturates41g
carbs64g
sugars42g
fibre0g
protein8g
salt0.38g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2009

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A star rating of 4.8 out of 5.38 ratings

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