Friday, November 28, 2008

Suffering Yules Gladly

As so many of us have blackberries stored in our freezers, why not try this variation of a traditional Scottish dish (where raspberries are normally used). As this can be prepared in advance, to be chilled before serving, apart from the final addition of berries, a good one for the festive season. The caramelised oats can be prepared well in advance and stored in an airtight container. Any left over oats can be added to muesli.
Blackbonnet Cranachan: serves 8
4 oz (100g) medium oatmeal
6 tblsp demerara sugar
3/4 pint (15 fl.oz/325ml) whipping cream
2 tblsp runny honey
3 tblsp whisky or Drambuie
10 oz (300g) blackberries
Line a shallow baking tin with foil and sprinkle over the oatmeal and sugar. Grill for 2 minutes, stirring occasionally, and watching very carefully to see the sugar doesn't burn. When it has caramelised, allow to cool and break up into crumbs.
Whip the cream until thick, then fold in the honey and the spirit, then fold in the prepared oats. Reserve a few whole blackberries to use as garnish, then mash the remainder with a fork. Put half the cream and oat mixture into 8 individual glass serving bowls and cover this with the mashed berries, then spoon over the remaining cream mixture then chill. Top with the reserved berries just before serving.