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    Cranachan July 2005

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    Cranachan July 2005

    "Do you have a recipe for cranachan?" asks Mrs V Mellon of Southend, Essex. "Although my husband is from Scotland and we've often holidayed there, we've never tasted this traditional dessert." We turned to Sue Lawrence's book, Scots Cooking (Headline; £18.99) for a recipe. "The classic ingredients are cream, toasted oatmeal, fruit, honey, whisky and crowdie, a Scottish cottage cheese" says Sue, "although I use Mascarpone for a richer texture."

    • Preparation time: 15 minutes, plus cooling
    • Total time: 15 minutes, plus cooling 15 minutes

    Serves: 6


    • 125g jumbo oats
    • 75g light muscovado sugar
    • 250g Mascarpone cheese
    • 3-4 tbsp malt whisky, plus extra to serve
    • 284ml carton double cream, lightly whipped
    • 250g raspberries
    • Scottish heather honey, to serve (optional)


    1. Preheat the grill to high.
    2. Line the grill pan with a large sheet of foil. Spread out the oats and sugar on the foil and place under the hot grill for 3-4 minutes, stirring every 30 seconds or so, until toasted a golden brown. The mixture can burn quite easily so watch it carefully. Remove and leave to cool.
    3. Put the Mascarpone in a bowl, add whisky to taste and beat until smooth. Fold this mixture into the whipped cream, along with the cooled oat mixture. When thoroughly combined, gently fold in the raspberries, taking care not to break them up. Tip into a glass bowl and serve at once, or cover and chill for up to an hour. If you like, you can offer an optional extra drizzle of whisky or some heather honey when serving.
    4. Raspberries and honey can be trickier to match to than you might imagine, although a fresh Muscat is a reliable and delicious choice.

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