25-Jan is Burns Night, celebrating Robert Burns’ birthday. Traditionally Burns Night supper has a particular order. The guests are piped in, the Selkirk Grace is said:
Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.
Then the star of the meal, haggis, is piped in, welcomed by reciting the poem To A Haggis. The haggis is served with neeps & tatties, and the meal finishes with cranachan and a toast with whisky.
I like haggis, but we don’t have it readily available so it’s just normal meals today. But I did make cranachan for dessert. It’s the Scottish version of Eton Mess, really. The traditional recipe uses double cream, toasted oats, raspberries and whisky. Some chefs add their personal touches, folding a raspberry purée through the cream, macerating the fruit, substituting mascarpone, making fancy granola.
I didn’t want to use double cream. The smallest container I can buy is a 250ml carton, plus I don’t like plain cream. I substituted with vanilla ice cream instead.
The oats were, I’m ashamed to say, instant from a packet. This was flavoured with apple and cinnamon; the dried apple and cinnamon sugar gave a caramel-y fruity flavour when melted and mixed with the toasted oats. Quite nice.
It’s an assembly dessert. I put a few raspberries at the bottom of the glass, added ice cream, more raspberries then the oats. Poured over about 1tbsp whisky straight from my hip flask. Ate it with whisky. Washed down with whisky. More whisky afterwards, of course.
Happy Burns Night!