Gosh it's been a while but I'm still here and I'm still cooking! I sort of fell a bit out of love with blogging for a while but I have continued photographing my culinary creations with the intention of sharing them one day.
Anyway I suddenly had a whim, about a fortnight ago, for cranachan - that wonderfully Scottish creation of oats, cream, honey, whisky and raspberries. But in a chilly April (which is still more winter than spring this year) raspberries are not in season. A quick Google for alternatives brought up two recipes - one from Delicious magazine using blackberries and apples and another from BBC Food made with apple puree and honey but surprisingly doesn't include whisky. Neither was quite what I was looking for so I combined the two and this was the result.
APPLE AND HONEY CRANACHAN
4 large Bramley apples
3 tbsp honey
25g/1 oz butter
75g/3 oz rolled oats
1 tbsp caster sugar
240ml/8fl oz double cream
150ml/5fl oz natural yoghurt
1-2 tbsp light muscovado sugar
- Peel, core and cube the apples, put in a pan with a few tablespoons of water and simmer until they form a purée. Add the honey and leave aside to cool.
- Melt the butter in a small pan, add the oats and cook for about a minute. Add the caster sugar and stir until the mixture turns a lovely golden brown and smells gorgeous - like flapjacks.
- Lightly whip the cream, fold in the yoghurt and muscovado sugar and add the whisky - use more or less to taste. I was serving this to children and adults so I divided the mixture in half and only used 1tbsp of whisky in the adults' half.
- Layer up the mixture into individual dessert glasses - apple, oats then cream, finishing with a layer of cream, and top with a final sprinkling of oats.