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.