A traditional Scottish dessert made from toasted oats, cream, raspberries and whisky. Also known as Cranachan, this is a quick, tasty and boozy pudding which will take about 15 minutes to prepare.
Crowdie takes its name from the soft Scottish curd cheese, traditionally made by crofters and smallholders in the Scottish Highlands and originally used in this recipe. As it can be hard to come by these days, whipped cream is a good substitute. Part of my mother’s Scottish heritage, this comes from her recipe book.
Serves 4
50g oats, toasted
300ml double cream, whipped
4 tbsp clear honey
3 tbsp whisky (Scotch, if you have it)
350g raspberries
You will need four tall dessert glasses.
Put the oats in a shallow tin under a heated grill and lightly toast until golden brown, moving them around occasionally so they don't burn. You can also use a dry frying pan or skillet over a medium heat. Allow to cool.
Whip the cream until you have stiff peaks and then, using a spoon or spatula, stir in the honey, whisky and oats. Keep a few raspberries for the top, and layer the rest with the cream mixture in the tall glasses. Cover with cling film and refrigerate for about an hour.
Remove from the fridge about half an hour before serving to allow it to come to room temperature. Decorate with the reserved raspberries.
