Over the coming weeks, FINAP will be bringing you guest posts from friends and pudding fans united against the fruit salad. Today’s recipe is a seasonal one brought to you by my friend Fee, who hosted a Burns Night Supper this weekend.
Fee is an impeccable hostess – she plied us with champagne, managed to track down a gluten free haggis, tolerated our butchery of Burns’ poetry and topped things off with this traditional dessert, made with pure oats and a chocolatey twist. Best eaten to the sound of bagpipes.
Not all coeliacs can eat oats, so please check if you are making this for a friend. This would be just as tasty if you leave them out or used an alternative grain.
- 200g porridge oats*
- 50g chopped and toasted hazelnuts
- 125g grated dark chocolate*
- 300ml double cream
- 2 tablespoons Scottish whisky
- 3 tablespoons Scottish heather honey
- 250g raspberries
- Heat a frying pan over a medium heat and lightly toast the oats for a few minutes, shaking the pan frequently until they are golden brown. Remove the oats from pan and combine with the chocolate and hazelnuts. Set to one side and leave to cool.
- In a bowl whip the double cream with the honey and whisky until it forms soft peaks and just holds its shape.
- When ready to serve assemble the cranachan. Don’t do in advance as the oats will lose their crunch. Divide the raspberries between your serving glasses. Spoon over half the cream and then scatter with oats. Add some more raspberries, cream and oats and repeat until the glass is full. Scatter some oats over the top, a sprig of mint, a raspberry and dash of whisky for decoration.
*please check that the varieties you use are gluten free