Recipe for Cranachan

Yesterday I posted an extract from My Friends the Miss Boyds. Like most fans of the My Friend… series of books, I have a great fondness for the character Uncle George and admired his playfulness, his innate ability to read people and his understanding of the balanced path we need to tread through life. As he said in the extract, his illicit still was something employed for pleasure, in a quiet way, amongst cronies. They never got ambitious or made money from it, so although essentially illegal, not a crime that was ever likely to get him into bother.

Talking of illicit stills (and thus whisky), here is a recipe which I very much doubt would have ever appeared on the supper table at Reachfar, as Janet’s grandmother would never have allowed such a thing. I do suspect however, that this traditional Scottish dessert of oats, cream, honey, whisky and raspberries, might have appeared on the dining table at Poyntdale, the Big House. I made some recently for English friends who had come for dinner, as part of a Scottish themed menu, and very nice it was too.



3 oz oatmeal
1 pint double cream
7 tbsps whisky
3 tbsps runny honey
1 lb raspberries

Toast the oatmeal (different from porridge oats) in a frying pan, taking care none of it burns. Keep some back for decoration.

Lightly whip the cream until it reaches the peak stage then fold in the whisky, honey, oatmeal and raspberries. Again keep some raspberries back.

Serve in glasses garnished with a few raspberries, a sprig of mint (optional) and a sprinkling of the toasted oatmeal.

Place in the refrigerator for at least an hour.

Serve and enjoy!


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