I like to live my life from feast to feast. It’s a great way to live – I highly recommend it. As someone who knows a fare few Scotts, Burns Night is nothing new to me. For those non Burns Night veterans – Burns Night is an annual tribute to Scottish poet, Robert Burns. Celebrated on his birthday, January 25th, a typical Burns Night dinner consists of traditional Haggis with ‘neeps and tatties’ (turnips and mashed potato), whiskey a’ plenty, and a reciting of Burns’ “Address to Haggis“.
Filling up on large amounts of delicious food is unfortunately the nature of the feast, and so by the time you get to dessert, I find that all you really need a small sweet. So these mini Cranachan pots are the perfect conclusion to a Burns Night feast! A slight twist on the original oat, cream, whiskey, raspberry combo, I’ve added chopped pecans and lemon curd to jazz up this traditional treat. Enjoy!
200ml whipping cream
1 dsp whiskey (I used Jack Daniels Tennessee Honey)
1 punnet of raspberries
3 tbsp lemon curd (homemade or store-bought)
1/2 cup rolled oats
1/2 cup pecans, roughly chopped
2 piping bags
4 small glass dessert vessels (mini mason jars or small wine glasses work perfectly)
1/ In a dry frying pan, toast the oats and roughly chopped pecans over a medium heat until they begin to brown. Remove from heat, and pour into a bowl to cool down.
2) In a bowl, whisk the cream until it forms peaks. I recommend using opting for a normal whisk with some good old elbow grease for this, as it’s very easy to over-whip when using an electric one.
3/ Fold in the whiskey, and set to one side.
4/ Spoon lemon curd into a small bowl, and stir to loosen.
5/ Take two thirds of the raspberries, and squish them slightly with a fork to flatten and release some juices!
6/ Time to assemble. Transfer the cream and lemon curd into two separate piping bags, and snip of the tip. About a 1cm across for the cream, and 1/2cm for the lemon curd.
7/ Begin by sprinkling a layer of oat mixture into the bottom of each glass, followed by a layer of whiskey cream. Next pipe a thin ring of lemon curd, focusing on the edges so that you create distinct layers.
8) Add three or four raspberries, again pushing them into the edges.
9) Repeat – oat mix, cream, lemon curd, raspberries.
10) Pipe a final mound of cream, top with a whole, unsquished raspberry, a sprinkling of oat mix, and a drizzle of lemon curd.
11/ Serve immediately, or store in the fridge for later!