Cranachan is generally a fancy Scottish breakfast dish, like a posh porridge, but is more commonly served up as a dessert. The recipe here is one that can be used for either, though you may prefer to omit the whisky if you start the day off with it.
As it has been far too many weeks since I blogged one of my own recipes I must write up the Mexican inspired feast we enjoyed for dinner this evening, which consisted of:
- Three Bean Chili
- Tomato Salsa
- Home-made Tortilla Chips
- Veganised Sour Cream
It’s about time I shared my Vegan Banoffee Pie recipe. I was set this challenge a while ago and had two attempts before I was satisfied with the creation. The main problem I found in veganising this was creating the right consistency of the toffee, as it tended to be too runny, also fluffy Vegan cream is not an easy creation. Applying trial and error brought me this variation, which was lovely & sugary sweet. Continue reading