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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 591
    30%
  • Carbs 59.7g
    23%
  • Sugar 40.0g 44%
  • Fat 34.5g 49%
  • Saturates 20.8g 104%
  • Protein 7.4g 16%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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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
http://www.fishonline.org

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