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Cranachan - soft fruit brose

Cranachan was the traditional celebration, harvest-home dish. For a communal celebration round the table, the oatmeal, fruit and cream were put onto the table and everyone made his/her own mix, lubricating it with whisky and honey. It was also eaten on other special occasions such as weddings.

This recipe combines traditional Scottish produce to good effect, creating an excellent pudding that is a delightful treat in late summer. Whisky is of course distilled across Scotland, heather honey is produced where-ever there is suitable heather moors and excellent raspberries are grown in the Nairn valley (near Inverness) and the northeast.

2 oz medium oatmeal.
10 fl oz fresh double cream.
3 tablespoons heather honey.
3 tablespoons good whisky.
12 oz fresh raspberries.

Toast the oatmeal under a grill, turning occasionally with a spoon, until it is golden brown. Allow to cool. Whip the cream until stiff and then mix in the honey, whisky and oatmeal. Layer the raspberries with the cream mixture in four tall glasses, cover with cling film and refrigerate.
Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.

Classic Scots CookeryClassic Scots Cookery Scottish cooking is enjoying a renaissance as restaurants and cookery writers look to the past and traditional recipes for inspiration. Catherine Brown's book is a resource for these recipes, with glimpses into traditional eating habits and Scottish seasonal festivities. Guided by the guardians of Scotland's culinary treasures, the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food, she suggests a return to tracking down quality ingredients in season and their local suppliers. From the traditional Celtic New Year now celebrated as Hallowe'en, she follows the year, rediscovering the Celtic festivals of Beltane and Lammas. Whether it's Caledonian Cream or strawberry eating-jam; roast grouse, Scotch beef, or seared salmon steaks; iced summer soup or Clapshot with Burnt Onions, Catherine Brown has sourced a working, tried and trusted recipe with the story behind it, and presents a recipe book for our time.

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