Och aye laddies and lassies, today we are moving from the lowbrow fish finger to the highbrow as we celebrate the life of poet Robert Burns with a breakfast version of a Scottish dessert, the cranachan.
tomorrow, January 25th, people all across Scotland will be celebrating the birth of Robert Burns with Burns Night Suppers. The traditional Burns night supper is an elaborate affair with a strict ceremonial order including pipers piping, many toasts and, of course, a haggis. A traditional cranachan is often served as a dessert at these functions.
We are not making a traditional cranachan today because it would normally be doused with a liberal dram (or two) of whisky. Sadly, I am still on my January cleanse so I did not want to include booze in mine.
And before anyone can cry “But that’s not how you make porridge”….we’re eating my cranachan for breakfast. And I’m hoping that even the most patriotic Scotsperson may be happy to forego the single malt for the first meal o’ the day. And whilst I’m certain whisky would be awesome, oats and fruit and nuts are an equally fabulous breakfast combo!
Burns’ love may be like a red, red rose but this girl’s heart skips a beat for ruby, red rhubarb!
Rhubarb is one of my favourite fruits. I love it’s tanginess, and its gorgeous colour.
I cut my rhubarb into pieces, washed it, and sprinkled it with some sugar then popped it in the oven to roast.
Next into the oven was some rolled oats, mixed with a little maple syrup to give them almost a slightly crunchy granola effect.
Whilst that was in the oven, I whipped some cream then added an equal amount of coconut cream and whipped that in, then added some plain Greek yogurt and stirred that through with a little bit more of the maple syrup.
Traditionally it would just be the cream and whisky here, maybe with a little sugar to sweeten it up a bit. I pretty much threw in the coconut cream on a whim because I had some leftover in the fridge and had no other use for it.
Then I roasted some pecans in yes, you guessed it, some maple syrup. (It feels a bit like I am also celebrating Canada this post).
The rest is assembly. Start with a layer of fruit – I had some blueberries as well as the rhubarb. Then a layer of the crunchy oats, a layer of the cream mixture – repeat. Finish with a layer of oats and sprinkle this with more blueberries and the maple candied pecans.
This is delicious!!!! You could alter the fruit for whatever is in season but I really liked the combination of what I started calling “rhu and blue”.
And that my friends, IS how you make cranachan!.
And for those of you who have no idea what I am talking about, here is an ad for oats that was on Australian television back in the day:
- 500g (about a bunch) of rhubarb
- 1 tbsp sugar
- 150g blueberries
- 80g rolled oats
- 1 tbsp maple syrup
- 150g cream
- 100g coconut cream
- 100g Greek Yoghurt
- 1 tsbp maple syrup or honey
- For the Maple Spiced Pecans
- 50g pecans
- 1 tbsp maple syrup
- Preheat the oven to 200C.
- Cut the rhubarb into legths of around 4 cm, place in a colander and rinse thoroughly under cold water.
- Shake off excess water then tip into a baking tray lined with baking paper. Sprinkle with the sugar.
- Roast 15-20 minutes until tender.
- Combine oats and maple syrup, spread onto a lined baking tray and toast until golden (around 4-5 minutes).
- Whip the cream until soft peaks form.
- Add the coconut cream and whip again.
- Stir through the yogurt and maple syrup.
- Refrigerate until needed.
- Once the oats are cooked, set them aside.
- Mix the pecans and the maple syrup, place on the baking tray that had the oats on it.
- Place back in the oven until the pecans are golden (about 6 minutes).
- When ready to serve, spoon half of the rhubarb and a third of the blueberries into the bottom of a large bowl. (Glass is pretty so you can see the layers).
- Top with a layer of oats.
- Top with a laer of cream
- Top with a layer of fruit, then cream, then oats.
- Sprinkle the remaining blueberries and the pecans over the top.
- You can mix up the amounts of cream, yogurt and coconut cream to your taste and the ingredients you have on hand. Don't like one of them? Leave it out and increase the amount of the other two.
- To make a traditional cranachan with whisky follow the link to the AGT recipe upon which this one is based.
- This also looks lovely served into long glasses for individual servings.
Haste ye back!