Written by Hayley in Puddings

This Friday is Burns night which celebrates the life and work of Scottish poet Robert Burns. Burns Night Supper is a tradition that has been held for over 200 years. Traditionally the evening would commence with the haggis being brought in and placed on the table to the sound of bagpipes, the host would then read Burns’ “Address to the haggis” and once this has been read the haggis sliced in two and the meal may begin. I think the Burns night supper I will be enjoying at the country village hall in my parent’s village in England might not quite live up to this, but it is nice to see the Scottish tradition is still being celebrated even in small hamlets like Huxley.

I am a big fan of haggis but I know it might not be everyone’s cup of tea, so for this Burns night special blog, I have opted to share a recipe for cranachan instead. Traditionally cranachan is eaten during harvest time, using the juiciest Scottish raspberries and jumbo Scottish oats, this dessert is so easy to whip up. I am not usually a whisky drinker, but I love the taste of it in this, feel free to add more, less or none to yours.

Ingredients

Serves 2
250ml double cream
100g raspberries
2 tsp maple syrup
1 tsp honey
2 tbsp whisky
50g jumbo porridge oats

Method

1) Place the oats in a pan and toast the oats on the hob over a medium heat. Occasionally moving the oats with a spoon until the oats turn golden. Then place to one side.
2) In a blender blitz half of the raspberries and maple syrup.
3) In a bowl use an electric whisk to whisk the cream, honey and whisky until thick (take care not to over whip).
4) Assemble the dessert in individual dishes, placing a layer of the blitzed raspberry on the bottom, topped with a few whole raspberries, followed by the oats then cream, repeat this twice and garnish with a few oats, raspberries and an extra drizzle of whisky and honey if you like!
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