Mango and blueberry cranachan

mango and blueberry cranachan

This mango and blueberry cranachan is a new twist on an old Scottish recipe. The fruit is layered with whisky flavoured cream and topped with oats coated in honey.

I love exploring new foods from new places. Before coming to live in Scotland I knew about haggis. My Dad had lived in Edinburgh in the sixties and enjoyed haggis. He loved cooking it for the family when we were young. I had no idea, however, what cranachan, Macaroni pies, or butteries were to name some of the foods I now know.

mango and blueberry cranachan

 

mango and blueberry cranachan

 

mango and blueberry cranachan

 

mango and blueberry cranachan

To me, cranachan is a delight. An easy pudding that feels smart. Purists will contradict me but it consists of fruit, whisky flavoured whipped cream and a scattering of toasted oats. Raspberries are the traditional fruit, but I have made cranachan with stewed pear and rhubarb and it was delicious. My mango and blueberry cranachan is a fresh and vibrant variation on the theme. Enjoy.

mango and blueberry cranachan

P.S. Please Dave, excuse me for using some super expensive whiskey I found in the company. Scots please excuse me for using a bourbon which was all I could find surprisingly.

 

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Mango and blueberry cranachan

mango and blueberry cranachan

The amount of icing sugar used in the cream is tiny, it’s just to bring out the sweetness of the whisky.  I have made this with vegan double cream and it worked well. If you are watching the calories use fat free Greek style yoghurt in place of the cream.

  • Author:
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 50g oats
  • 2 tbsp honey
  • 350ml double or whipping cream
  • 2-3 tbsp whisky, to taste
  • 6g icing sugar
  • 1 largo mangos, peeled and cubed
  • 200g blueberries
  • mint, a few leaves to decorate, optional

Instructions

  1. Lay a piece of baking paper on the work surface. Gently melt the honey in a pan and when it starts to bubble add the oats. Mix well and pour onto the baking paper spreading out thinly. Leave to cool.
  2. Beat the cream until it is just holding it’s shape. Stir in the whisky.
  3. Take four glasses or bowls. Divide a third of the fruit between the glasses. Take half of the cream and split that between the glasses. Add another layer of fruit and cream and then a final layer of fruit. Top with the honey coated oats and mint leaves. Chill for 15 minutes and then serve.

Notes

Alternatives
Raspberries or kiwi could be substituted for the mango or blueberries.

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