Cranachan sundae

Cranachan sundae

Serves 4

  • 1 sprig of fresh rosemary

  • zest and juice of 1 orange

  • 1 knob butter

  • 100 ml double cream

  • 140 ml low-fat yoghurt

  • 500 g frozen summer fruits

  • 3 tablespoons honey

  • 100 g rolled porridge oats

  • 2 tablespoons caster sugar

  • 1 splash whisky

  • 2 fingers butter shortbread

Put the frozen berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.



After a few minutes the berries should have started to release their lovely sticky juices. Spoon them out with a slotted spoon into a mixing bowl. Remove the rosemary sprig and discard. Keep simmering the juices left behind in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.



Melt the butter and remaining 2 tablespoons of honey in a frying pan. Add the oats and fry until golden brown and sticky.



Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add a splash of whisky and the yoghurt and gently fold in.



Get yourself 4 tumblers or glasses. Spoon a little fruit into the bottom of each one with a drizzle of the syrup. Top with some cream, crumble over a little shortbread, then follow with some oats and so on, until you've either filled your glasses or run out of stuff. Top with the last few oats and serve.

Nutritional Information

Cranachan sundae

Golden toasted oats, summer fruits and whipped whisky cream

More Burns Night Specials recipes >
0 foodies cooked this
I've given traditional Scottish dessert cranachan a bit of a twist – great for Burn's Night supper!
Serves 4
25m
Super easy
Method

This is my version of a classic Scottish dessert – it's kind of a cross between a sundae and an Eton Mess – perfect as a treat.

Put the frozen berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.

After a few minutes the berries should have started to release their lovely sticky juices. Spoon them out with a slotted spoon into a mixing bowl. Remove the rosemary sprig and discard. Keep simmering the juices left behind in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.

Melt the butter and remaining 2 tablespoons of honey in a frying pan. Add the oats and fry until golden brown and sticky.

Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add a splash of whisky and the yoghurt and gently fold in.

Get yourself 4 tumblers or glasses. Spoon a little fruit into the bottom of each one with a drizzle of the syrup. Top with some cream, crumble over a little shortbread, then follow with some oats and so on, until you've either filled your glasses or run out of stuff. Top with the last few oats and serve.

Nutritional Information Amount per serving:
  • Calories 591 30%
  • Carbs 59.7g 26%
  • Sugar 40.0g 44%
  • Fat 34.5g 49%
  • Saturates 20.8g 104%
  • Protein 7.4g 16%
Of an adult woman's guideline daily amount

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
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