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.
Though this recipe calls for vegan whipped cream I wouldn’t recommend a coconut based version (as I used in my banoffee pie) as the flavour is a tad overpowering and not complimentary to the fresh berries, also it’s a little lighter in texture than what’s needed here. As an alternative to making tofu whipped cream from scratch you can pick up SoyaToo at most health or vegan-friendly food shops.
As the main ingredient is fresh raspberries I prefer to leave making cranachan to when berries are in season here in Scotland (late spring – early autumn) as fresh berries tend not to very travel well so are best when grown locally. Though you can use frozen berries, using fresh makes this a little more special. That said Cranachan is often eaten at Burns suppers in January so I may be particularly precious ‘aboot ma berries, ken’.
This recipe should give you 4 medium portions or 2 large.
- 1 1/2 cups extra firm silken tofu (firm, well pressed tofu will also suffice)
- 1 cup unrefined sugar
- 1/4 cup soy milk
- 2 teaspoons vanilla
- 1/2 cup vegetable oil
- 2/3 cup rolled oats
- 1 Tbsp. golden syrup
- 1 Tbsp. Confectioners Sugar
- 2 tbsp. whisky (optional)
- 3 cups fresh raspberries
- Place tofu, sugar and soymilk in blender. Blend at highest speed and slowly drizzle in half a Tablespoon of syrup. Place in fridge for 5 – 10 minutes, or until ready to use (as instructed below).
- Place oats in a dry frying pan or skillet and toast on a medium to low heat, until golden brown. This should take no more than 10 minutes. Leave to cool.
- Remove cream from fridge, add confectioner’s sugar and whisk until it is just stiff. Stir in remaining syrup and whisky (if using).
- Layer Oats, Cream and raspberries in a serving glass (or whisky glass for extra points). Chill before serving