CRANACHAN WITH BRIAN AND JENNY

“But where is Bombay?” asked the younger of the housemaids, wrinkling her brow and looking from one face to another. 

“India,” said Jenny promptly, and pushed back her chair. “Senga, fetch the cranachan, aye? I’ll show ye where India is.” 

She vanished through the swinging door, and the bustle of removing dishes left Roger with a few moments’ breathing space. He was beginning to feel a little easier, getting his bearings, though still agonized with worry for Jem. He did spare a moment’s thought for William Buccleigh and how Buck might take the news of the date of their arrival.

Written in My Own Heart’s Blood

A traditional Scottish dessert of raspberries, whisky, and cream, originally cranachan was made with crowdie cheese and called a crowdie cream. This twenty-first-century version uses whipped cream. 

Serves 4

INGREDIENTS

• ¼ cup quick-cooking oats or coarsely ground whole oats 
• 1 cup whipping cream 
• 2 tablespoons honey 
• 2 tablespoons whisky 
• 1½ cups fresh raspberries

METHOD

In a small pan, toast the oats gently over medium heat, stirring occasionally, until just aromatic and lightly golden, 4 to 5 minutes. Remove from the heat and cool. 

In a medium bowl, whip the cream to soft peaks. Add the honey and whisky and beat until combined. 

Stir half the oats into the cream. Add half the raspberries and use a fork to break them. Reserve a few berries for garnish, then gently fold the remainder into the cream, keeping them whole. 

Gently spoon the mixture into parfait glasses or bowls. Garnish with the reserved raspberries and a sprinkle of the remaining toasted oats. 

Serve chilled. Cranachan can be made up to 3 hours ahead of time and kept covered in the refrigerator. Spoon into serving bowls when ready to serve.