Cranachan - a perfect dessert to finish a Burns' Supper

Selkirk Grace:

Some hae meat and cannot eat.

Some cannot eat that want it:

But we hae meat and we can eat,

Sae let the Lord be thankit.

Scots - whether real or adopted or simply fans of all things Scottish - all around the world are celebrating the 252nd birth anniversary of their beloved Bard, Robert Burns tonight. A proper Burns Supper includes, of course, a Selkirk Grace (see above) and a haggis & neeps & tatties and an Address to a Haggis and a Toast to the Lassies and several other must-haves - and during my seven years in Edinburgh I had a pleasure of attending several Burns Suppers, some ticking all the right boxes. Lovely memories indeed...

Now, back in Estonia, I must settle for a slightly more low-profile celebration. I cannot get my favourite haggis here, and at this point of time (just 10 days after the birth of our second child), I'm in no shape to make my own :) I might make a cock-a-leekie soup for supper, and finish the meal with a lovely glass of cranachan (going easy on whisky this year, of course).

Cranachan is one of the most popular Scottish puds - and the ingredients - whisky, oats and raspberries - are all excellent in Scotland. You may have encountered this dessert under other names - Cream Crowdie (containing some soft cheese 'crowdie') or Tipsy Oats, for instance. Raspberries are an important component of Cranachan, suggesting that originally this dessert was served during the height of summer, when raspberries are in season. However, it's now served often during Hogmanay (the Scottish new year's celebrations) and during the Burns Supper (but then raspberries freeze rather nicely).

Cranachan
(Šoti viski-kaerahelbedessert)
Serves up to six



100 g medium ground or pinhead oatmeal (rolled oats, if these are easier to get hold of)
3 Tbsp Scotch whisky (I love a smokey whisky here)
400 ml whipping cream
100 g caster sugar (or less, to taste)

300-400 g raspberries

Put the oatmeal or oats on a heavy non-stick frying pan and toast slightly over a medium heat (stir regularly to avoid burning!)*. Take off the heat, drizzle the whisky over the oatmeal and stir to combine. Let stand and cool.
Whisk the cream and sugar until soft peaks form. Stir in the whisky-infused oatmeal and divide between dessert glasses.
Top with plenty of raspberries.
Place into the fridge for about 30 minutes before serving, so the flavours could mingle and develop.

Then serve and enjoy!

* If you want a crunchier pudding, then toast some of the sugar alongside the oats - this gives you a more caramelised oat mixture.