During my four-year university stay in Edinburgh, I cultivated a genuine affection for Burns Night festivities. The evening radiates an exceptional blend of warmth, charm, and deep-rooted tradition that captivates all who partake. Those celebrations also introduced me to several culinary firsts, including the iconic haggis with neeps and tatties, and the delightful Scottish dessert known as cranachan.
The Evolution of a Scottish Classic
Originally, cranachan served as a summer celebration of Scotland's abundant raspberry harvest. However, its beloved status and straightforward preparation have transformed it into a staple at Burns suppers, often utilizing frozen berries for convenience. Whether you're observing Burns Night or simply seeking a delicious treat, this dessert comes highly recommended.
A Contemporary Interpretation
This recipe offers a slightly unconventional approach by incorporating frozen blackberries, which create a beautifully inky effect as they blend with the cream. Frozen fruit typically carries a more tart profile than fresh alternatives, so I gently simmer them with a drizzle of honey to mellow and enhance their natural sweetness. Honey also sweetens the toasted oats, though this dessert remains balanced rather than overly sweet, focusing on the harmonious combination of oats, cream, and berries.
To achieve a lighter texture, I blend Greek yogurt with the double cream, though using cream alone remains an option. Following tradition, you may stir in a little whisky after whipping the cream, adding it gradually by the teaspoon until the flavour reaches your preferred intensity.
Ingredients and Preparation
Ingredients:
- 300ml double cream (£1.85)
- 100g porridge oats (85p)
- 350g frozen blackberries (£2.82)
- 200g Greek-style yogurt (£1.08)
- Honey for sweetening
- Optional: whisky to taste
Method
- Preheat your oven to 180°C (160°C fan/gas mark 4). Combine the oats with two tablespoons of honey, then spread them evenly on a baking sheet lined with parchment paper. Bake for 16-18 minutes, stirring halfway through, until they achieve a uniform golden colour. Allow to cool completely.
- Meanwhile, place the defrosted blackberries and one tablespoon of honey in a medium saucepan. Heat gently, simmering for 5-6 minutes until the berries break down and form a slightly syrupy consistency. Set aside to cool.
- In a mixing bowl, whisk the cream and yogurt together until they form soft peaks. Stir in most of the cooled oats, reserving a small handful for garnish. If using whisky, incorporate it at this stage, adjusting to taste.
- Assemble the dessert by layering the blackberry compote and cream mixture in individual glasses. Finish with a sprinkle of the reserved toasted oats. For an extra touch, fresh blackberries make an elegant garnish if available.
This modern cranachan variation honours Scottish culinary heritage while offering a fresh, accessible twist that's perfect for any gathering or quiet indulgence.
