We got this lovely veganised version of a traditional Scottish desert in from a friend of ours called Fred. The recipe is written in a narrative style which is really interesting as it takes you through the journey of creating a new veganised recipe, we have put the crucial info you need to make it in bold for easy reference. We haven’t had a chance to try it out yet but should be cooking it up soon!
We used to confuse this with Atholl Brose. Apparently many people do.
One traditional recipe for cranachan is 3 ounces (85 g) pinhead oatmeal, 1⁄2 imperial pint (280 ml) double (or whipping) cream, and 2 tablespoons (35 ml) of whisky. The oatmeal should be toasted in a pan over a high heat then dust should be sifted out. The oatmeal is soaked in whisky overnight and then added to the whipped cream, with a little more whisky added to the mixture. Some raspberries are placed in the bottom of the serving glass before adding the cream mixture. An option is to break up some of the raspberries and gently blend into the mixture. The volume of whisky used may be adjusted to personal taste, but it should be a subtle hint rather than a strong flavour.
Pinhead Oatmeal? Yeah, right. We have rolled oats for porridge. They will have to do. (Shame!)
Three Ounces of rolled oats is quite a lot. Roast it in a dry frying-pan or skillet over a hot flame for ten or twelve minutes. Two Tablespoons of whiskey gets lost immediately in three ounces of rolled oats, even after the dust is sifted out. There wasn’t that much dust. Try five tablespoons. That’s better. We can add more later, maybe.
We have a 200g pack of KTC brand creamed coconut. The instructions say mix this with 450mls hot water and strain through muslin. 450mls is just of 0.75 pints: so we want 300 mls and about 140g from the packet. Oops – this stuff is solid. There is no way I’m going to separate 140g of this dense sticky stuff. In that case, we’ll make up the lot and separate it as liquid. The extra 60g/150mls can go in bread. In boiling water, it seems to have all dissolved. I don’t think we need to strain this.
Mix it all in together and leave it overnight. The initial taste… disappointing! The coconut swamps all the other ingredients. You can’t taste the whiskey at all! So… let’s add the juice of a lemon.
That’s more like it. That makes a nice pudding. Or dessert. Or sweet. And actually, you can taste just a hint of the whiskey. Tested with herself, and verdict is …yes! We have a dessert! Vegan Cranachan!
So, to recap, there was 6 tablespoons of whiskey, 3 ounces of rolled oats, ½ pint of coconut cream, and the juice of one lemon. Roast the oats in a skillet, and soak them in three or four tablespoons of whiskey overnight. Add this to ½ pint of coconut cream and the juice of a lemon.
Herself was toying with the idea of adding roasted almonds and grating 87% chocolate over the top. I’ll have mine straight.