Scots Recipes

Crowdie Cream

Often called Cranachan today, this a traditionally Scottish dessert. This recipe will make two servings (though if you have males with a hearty appetite it might only serve one!)

Ingredients:

12 oz. of raspberries or strawberries
1 cup soft Scottish cheese called crowdie or double (heavy) cream
2 tablespoons good quality honey.
2 tablespoons single malt whisky.
2-3 tablespoons of oatmeal

Steps:

Put the oatmeal a pan and turn on the heat to simmer. Stirring occasionally. This is to toast the oatmeal. Keep stirring until it is golden brown. Take about between 15-20 minutes. Once the oatmeal is toasted, turn off the heat and let it cool in the pan.

Place the crodie cheese or cream in a bowl and whisk up until soft and thick. Add the honey and single malt whisky (Talisker is especially recommended for this recipe, though Macallans and Glenfiddich are good, too!) and fold it in with the whisk until it’s mixed well.

Set aside a few of the best raspberries for decoration. Then add three at the bottom of each serving glass (Fluted Champagne glasses are perfect for this).

Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a slight colouring to the cream.

Scoop the mix into the Champagne glasses, then add cream to the top to make an even base for the oatmeal.

By now the oatmeal will be cooler. Using a teaspoon, evenly sprinkle the oatmeal over the dessert. Add a raspberry for the finishing touch and chill for about three hours, or overnight.

Bannocks | Clootie Dumplings | Cock-a-Leekie Soup
Scotch Broth | Scotch Eggs | Scottish Gingerbread
Scottish Short Bread | Scottish Scones | Howtowdie (Scottish Roast Chicken)
Traditional Mead | Quick Metheglen | Mulled Wine
White Metheglen | Crowdie Cream | Rumbledethumps

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