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Bake of the Week: Iced cranachan with shortbread thistles

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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!

You’ll need

100ml Crabbie’s Raspberry alcoholic ginger beer

50ml raspberry coulis or sauce

100ml double cream

200ml custard

200g frozen raspberries

50g pinhead oatmeal

25g brown sugar

For the shortbread

100g plain flour

50g cornflour

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.