WE are distinctly patriotic this week with our Burns Night bake, a twist on traditional Scottish classic cranachan.
The dish has been created for Crabbie’s by Jacqueline O’Donnell, who appeared on BBC’s Great British Menu.
Iced cranachan is the perfect pudding after a haggis main course.
As an added bonus it’s served with homemade shortbread. Perfect!
100ml Crabbie’s Raspberry alcoholic ginger beer
50ml raspberry coulis or sauce
100ml double cream
200g frozen raspberries
50g pinhead oatmeal
25g brown sugar
For the shortbread
100g plain flour
50g icing sugar
1 tsp finely chopped stem ginger
100g unsalted butter
Bring to the boil and reduce the Raspberry Crabbie’s by half. Add to the raspberry coulis and allow to cool.
Whip the cream, then mix with custard. (Shop-bought custard is fine!) Add a few raspberries and the raspberry coulis mix and fold through to create a swirled effect.
Pour mixture into a clingfilm-lined bread tin or deep mould terrine and put in the freezer. Overnight is best.
Preheat the oven to 150C/130F/gas mark 2/300F. Add all the shortbread ingredients to a bowl and mix until a soft dough is formed. Roll out as thick as a £2 coin, cut into shapes and bake in the oven for 20-25 minutes. Allow to cool.
Place pinhead oatmeal and sugar in a hot pan until sugar dissolves and coats the oatmeal. Allow to cool.
Remove cranachan from the freezer and take off clingfilm. Roll into the oats until the cranachan is coated.
To serve, add a few raspberries to the plate with the shortbread & slice the cranachan.
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