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Raspberry cranachan trifle

Raspberry cranachan trifle

A star rating of 4.7 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

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

Nutrition: per serving
HighlightNutrientUnit
kcal989
fat77g
saturates41g
carbs64g
sugars42g
fibre0g
protein8g
low insalt0.38g
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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 hazelnut , roughly chopped
  • 85g plain flour

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.

Goes well with

Recipe from Good Food magazine, January 2009

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Overall rating

A star rating of 4.7 out of 5.23 ratings
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