Burns Night Cranachan With A Twist

banana cranachanToday is Burns Night, the anniversary of Robert Burns’ birthday, and the day which is chosen to celebrate the life of the esteemed Scottish poet by the playing of pipes, addressing of haggis, eating neeps and tatties, and generally having a jolly good social time. Personally I am not one for haggis, but after seeing various recipes this week for Burns Night cranachan, and hearing my sons enthuse over it after making cranachan pots at Cubs last night, I thought I’d whip up a tasty dessert for them tonight.

Small problem – neither actually like raspberries. Hmmm. I got my thinking cap on, and came up with these child-friendly, extra tasty alternatives, which still follow the theme of cranachan (well, they have oats in).


Banana Cranachan
(serves 1 small boy)

  • 1/2 large banana
  • 20ml double cream
  • 1 tbsp oats
  • icing sugar to taste
  • 1/2 tsp honey

Grape Cranachan
(serves 1 slightly smaller boy)

  • handful of red grapes
  • 20ml double cream
  • 1 tbsp oats
  • icing sugar to taste
  • 1/2 tsp honey

grape cranachan

1.Gently toast the oats under a hot grill and allow to cool. Be careful not to overtoast them – you want them just done.

2. Whip the cream, adding a little honey and icing sugar if it needs a little extra sweetness.

3. Fold in the toasted oats, reserving a few.

4. Put a layer of the cream mixture in a glass, and then a layer of fruit. Repeat until all the mixture is used up, and top with fruit. Sprinkle with remaining oats if you like a little extra crunchy oatiness.

5. Chill for about 10-15 minutes, and serve. Don’t chill for too long, or the oats will go soggy!

They went down very well with my boys as an alternative to their favourite banana Eton Mess pudding, and the glasses were scraped clean. Happy Burns Night, I hope anyone partaking in a proper (or improper) Burns Supper has a fabulous time!


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