I wanted a Scottish pudding to serve to a Canadian guest the other night and I chose cranachan as it's so simple and delicious, can be largely prepared in advance, and the raspberries it calls for are in season. I failed to take photographs(!), but this old post gives you the idea.
The recipe I used is at the end of this article, but I omitted the whisky, put in about a tablespoon of vanilla paste instead, and no harm was done. I also sweetened the raspberry coulis slightly and didn't ripple it through the cream but poured a good amount in the bottom of the serving glasses, piling the cream and oatmeal mixture (with a few more berries folded in) on top. The addition at the end of a sprinkling of oatmeal and a drizzle of honey is a good one.
I tried to make this at school about 30 years ago and obviously messed it up somehow (looks fairly simple, don't know how I did!). I must have another go as I love raspberries and oats. The vanilla paste tip sounds good.
Posted by: Juxtabook | 25 July 2018 at 09:50 PM
Oh, no need to omit the whisky!
Posted by: Mary | 29 July 2018 at 03:37 PM
You have all the signs of the really good cook: keep changing a recipe about and it will still come out wonderfully!
Posted by: Erika W. | 30 July 2018 at 03:45 PM
Very simple - do try again.
Posted by: Cornflower | 31 July 2018 at 03:42 PM
We're an abstemious lot!
Posted by: Cornflower | 31 July 2018 at 03:43 PM
I'm flattered, Erika, thank you.
Posted by: Cornflower | 31 July 2018 at 03:44 PM