ATHOLL BROSE, OR CRANACHAN…

An impulsive trip to Sainsbury’s on my way home from work reminded me that Burns’ Night is 25th January. That’s a good enough reason for me to seek out Haggis, Neeps (Turnips, to us Irish types) and Tatties (Well, potatoes, of course!)

A Scottish dinner needs a Scottish dessert, and this one really fits the bill.

I owe my sister Mary for the recipe, shared many years ago ..

The great thing about Atholl Brose which is what we’ve always called it – incorrectly, as it turns out – or Cranachan, is that is the perfect adult dessert for any time of year. You can make it well ahead of time (like the day before) and keep it in the fridge until it’s needed. I have to say that is this one of my dinner party regulars, and it’s always popular – honey, whiskey, raspberries and cream – who can blame us?

This recipe feeds about 10-12 in shot glasses (ideal for parties, afternoon tea, or as tasters if there are several desserts) or about 6 full-sized portions in ramekins.

EQUIPMENT:

• A small saucepan
• enough shot glasses, ramekins, small jam jars or pretty teacups to allow for individual portions
• An electric or a hand whisk
• frying pan, or grill
• A ramekin or shot glass for each of your guests

INGREDIENTS:                                                                                  

• 150g fresh or frozen raspberries
• dessertspoonful of caster sugar
• 1 teaspoon of lemon juice (no more than that)
• Ground cinnamon, to taste ( about half a teaspoonful)
• 2oz porridge oats
• 250ml double cream
• runny honey – about 2 tablespoons, or to taste
• half a shot glass of Scottish whiskey
• fresh raspberries and mint leaves, to decorate
• Thin shortbread biscuits, to serve (optional)

METHOD:

• Start off by toasting the porridge oats – either toast them in a frying pan, moving them about frequently, or place them on a shallow tray and grill them – you need to keep a close eye on this. When toasted to a golden brown, remove from the heat and allow to cool completely.

 

• Put the raspberries, lemon juice, cinnamon and caster sugar into a pot and bring it to a gently simmer. Mash down the raspberries with a wooden spoon, to let the juices run, but try to keep some whole. Allow to cool completely.

 

• Whip the cream until it’s quite stiff.
• Add the honey and fold in.

 

• Add the whiskey, and fold in

• Add most of the cooled oats and fold in – keep a dessertspoon or so for decorating.

 

• Now taste it, and make sure there’s enough honey  and whiskey – not over-powering, but you should be able to taste it
• Put a generous spoonful of the raspberry mixture into the bottom of each container
• gently put the cream mixture on top of it, smooth it out if you like.

• Cover with cling film, and  chill until ready to serve.

TO SERVE:

When you’re ready to serve –

• Decorate with a few of the remaining oats, a fresh raspberry or two, and a mint leaf, or a drizzle of honey..
• Serve with wee thin shortbread biscuits.

NOTES:

• Keep a close watch on the oats – they burn so quickly!
• It’s hard to say which I prefer – the little shot glasses, where you can see what’s coming your way, or the ramekins, where the contents are a lovely surprise. I’ll leave that up to you..
• This recipe can be extended as much as you like to feed as many as you like. The great thing is that so many of the ingredients are store-cupboard staples.
• Frozen raspberries are fine for this – don’t even bother defrosting them
• Don’t make the mistake of making enormous portions – this is very rich – a once-in-a-while treat!