Honeycomb Crunch Cranachan
Cranachan is a traditional Scottish dessert made with raspberries and oats. This one has an added honeycomb twist, too!
Preparation time: 20min
Serves: 6
Ingredients for Honeycomb Crunch Cranachan:
- 50g porridge oats
- 300g raspberries, thawed if frozen
- 450ml whipping cream
- 50g honeycomb toffee, broken into small pieces
- 2tbsp whisky (optional)
To garnish:
- Mint sprigs
To make Honeycomb Crunch Cranachan:
- Preheat the grill. Sprinkle the oats onto a baking sheet and toast them until lightly browned, turning occasionally. Take care, as they can soon burn! Cool.
- Reserve 6 raspberries for decoration, then lightly crush the remainder. Share half of them between 6 serving glasses.
- Whip the cream in a large chilled bowl until it holds its shape, then gently fold in the honeycomb toffee, toasted oats and remaining raspberries. Fold the whisky through, if using.
- Spoon the mixture into the glasses. Serve, decorated with the reserved raspberries and mint sprigs.
Recipe and food styling: Sue Ashworth
Other recipes for Burns Night:
-
Haggis, Neeps and Tattie Stack
-
Haggis Bon Bons
-
Haggis Bon Bons With Whisky Sauce
-
Haggis Lasagne
-
Cranachan Cheesecake
-
Burns Night Cocktail
Allison Hay
I joined the "My Weekly" team thirteen years ago and, more recently, "The People's Friend". I love the variety of topics we cover both online and in the magazines. I manage the digital content for the brands, sharing features and information on the website, social media and in our digital newsletters.
