Scottish things!

[miss_s_b]

So it was Burns' Night on Monday, and we went the whole sheep's intestine.

Main course was Haggis, Neeps 'n' Tatties, and Leeks:

The presentation is atrocious, but in my defence that's because I cooked it having had the odd wee dram in honour of Rabbie and might have been a bit sloshed. There wasn't really any recipe-ing involved in the main course; the haggis came from Sainsburys, and I think you're all capable of working out how to coarsely mash turnips and potatoes together...

Pudding was a bit more interesting, so you're going to get the full recipe for that.

Cranachan

This did five of us in reasonable sized whisky glasses, although to be quite honest I could easily have eaten the lot myself

Equipment

• Large round bottomed mixing bowl
• balloon whisk
• Small mixing bowl of any shape
• sieve
• oven
• large flat baking tray
• five whisky tumblers of the sort that hold about 1/3 to 1/2 a pint if you put just water in them
• scales
• tablespoon

Ingredients

• 300ml Double cream
• 300g raspberries
• 3 tablespoons of honey
• 2 tablespoons of oats
• Whisky to taste - I just sloshed it in, but if you want to measure you want maybe 50ml, ish?

Method

• preheat your oven to 180ish
• Spread your oats out on the baking tray and put them in the oven to toast. They're done when they're golden brown and smell really nutty and crisp
• leave the oats to cool once toasted
• put 1 of your tablespoons of honey into the small mixing bowl, then rub half the raspberries through the sieve into that same bowl until you've got basically sweetened raspberry puree. Might need a little stir, but not all that much.
• Put your other 2 tablespoons of honey, your whisky, and your cream into the big bowl
• get your balloon whisk, and whip it till it's reasonably firm. I've seen a lot of places say to whip the cream first and then gently fold in the honey and the whisky... You get a much more even mixture if you do it my way, AND it's less buggering about, AND you don't risk collapsing the whip. Just sayin'
• Get your five glasses and layer as follows: splog of cream mixture, dribble of raspberry puree, teaspoonworth of toasted oats, splog of cream, dribble of raspberry puree, teaspoonworth of toasted oats, etc, untill all you have left are the final half of the raspberries
• You should have enough raspberries to artfully arrange five or six in the top of each glass

Best eaten straight away, but ok from the fridge the next morning, although the oats go a bit soggy. I wouldn't leave it any longer than that, though.