
Raspberry and Blackberry Cranachan
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
Featured in:
February 2019
Cooking time: 15 minutes
Ingredients:
100g oats
50g hazelnuts
1 tbsp honey
1 punnet raspberries
1 punnet blackberries
1/2 tsp xanthan gum
2 tsp caster sugar
200ml double cream
50g caster sugar
25ml whiskey
Featured in:
February 2019
METHOD
Crush hazelnuts and toast in a medium oven, 180˚C, with the oats. Take out when golden brown, toss with honey and leave to cool. Blitz blackberries in a food processor with caster sugar and xanthan gum until smooth and place in a piping bag. Whip cream with sugar and whiskey and place into a piping bag. In a trifle glass, put oats and nuts at the bottom, pipe on cream and blackberry puree, a few raspberries, a few oats, mint or basil. Sieve over some icing sugar.
Archives
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Celebrate International Women’s Day ![]()
At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.