Thursday, 16 August 2012

Cranachan - a gift from the Scottish gods

Hey lovelies, I'm back sort off. I haven't been to the lottie (Andrew has though) but I have been eating really well - our own carrots, kale, french dwarf beans, runner beans and loads of raspberries and blackberries - yummmmy! A pile of spuds will have to be sent off to my sister-in-law too (it's so fab when people get itchy waiting for more of your home grown goodies).

But I was in Bonny Scotland last week and was introduced to my new favourite thing ever - Cranachan, oh just say the word over and over and I purr like a kitten. Now you may look it up and see a million variations on the recipe but I am going to tell you how the chief at our pub/hotel did it and I swear you will never look at any other recipe ever! Well until you see the new and exciting Gault's low fat Blackberry Cranachan recipe ;)

Naturally we all know that the vast majority of the raspberries we grow here are Scottish, for goodness sake they all have 'Glen' at the start of their name, such as Glen Ample (which we grow) and Glen Cova, Glen Doll, Glen Fyne, etc. Well in Scotland they just grow like weeds I tells ya - take yourself for a wee dander and bam! you walk into hundreds of them, you'll never grow hungry out for a walk there.

The Hotel Allan Ramsay's Cranachan
  •  a lovely little glass - presentation is very important people!
  • Raspberries
  • Raspberry jam
  • Double cream
  • Whiskey (honey toned)
  • Scottish oats
  • Honey
* Lightly toast your oats and let them sit in a wee dram o' whiskey :)

* Whip up that cream like there is no tomorrow (burn some calories too) and add a little honey to it if you want.

* Play with the different food stuffs, layering them all like a trifle. Oats at the bottom, then a dollop of cream (with honey mixed in - or spoon a little on top), then raspberry jam over some juicy raspberries, then repeat until your glass is full and gorgeous looking.

*End with a raspberry on top and sprinkle a few more oats.

We made a load when we got home with our Blackberry glut (which is still continuing). But you know, shame on me, I didn't take a single photo ~ when you're at home all dignity goes out the window and you just unceremoniously get stuck in, you know its true. I bet there are some of you out there that even lick the plate, hahaha

Gaults' Low Fat Blackberry Cranachan
  • a lovely glass - presentation is still very important!
  • Blackberries
  • Blackcurrant jam
  • Fromage Frais zero fat
  • Whiskey (honey toned)
  • Scottish oats
  • Honey

    Just do the same as above in the layering idea, but in the wonderful knowledge that this is healthier and indeed could possibly count as good for you, hehehe. We didn't bother toasting the oats (we didn't have the patience) and we just spooned some lovely honey on top of the Fromage Frais. We fell down on the Whiskey though as though it was Scottish it had a peat tone - a little overpowering but we do like our whiskey in this house so it was fine :)


    1. Just started to pick our blackberries.

    2. Carrie girl this looks and sounds absolutely HEAVENLY .. and some day I will have to try it : )
      All good Scottish "things" start with Glen .. as in my maiden name Glencross !! LOL
      Happy Birthday once again sweetie : )

    3. I'm liking the idea of using blackberries for this. Ours are ripening like mad. We had hardly any raspberries this year :(

    4. What a brilliant idea! Blackberry cranachan! I am overloaded with blackberries at the moment.

    5. This sounds amazing! My brothers birthday is coming up and this is a much better idea than cake.

    6. Sounds delicious, but I'm a little intimidated without measurements.

    7. My dad was a Scot, but he never talked my mother into making this. Wonderful recipe. Thanks!

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    10. This design is wicked! You most certainly know how to keep a reader
      entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost...HaHa!)
      Wonderful job. I really loved what you had to say,
      and more than that, how you presented it. Too cool!


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