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Honeycomb, chocolate and raspberry cranachan recipe

Honeycomb, chocolate and raspberry cranachan recipe

4 ratings

Layering whisky-infused cream, honey, oats, raspberries and chocolate honeycomb tiffin, these moreish individual cranachan are an indulgent twist on a classic Scottish dessert for your Burns Night supper. See method

  • Serves 6
  • 15 mins to prepare
  • 353 calories / serving
  • Vegetarian

Ingredients

  • 25g Tesco Finest Scottish Porridge Oats
  • 150g Tesco Finest Raspberries
  • 4 tbsp Tesco Finest Raspberry Coulis
  • 200ml whipping cream
  • 1 tbsp Tesco Finest Acacia Honey
  • 1-2 tbsp Tesco Finest 12-Year-Old Speyside Single Malt Whisky (optional)
  • Tesco Finest Honeycomb Tiffin Slices

Each serving contains

  • Energy

    1470kj
    353kcal
    18%
  • Fat

    25g 35%
  • Saturates

    15g 74%
  • Sugars

    22g 24%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 30g Protein 3g Fibre 0.2g

Method

  1. Put the oats in a dry, nonstick frying pan over a medium heat for 2 mins, shaking the pan occasionally, until toasted. Transfer to a plate to cool completely.
  2. Meanwhile, roughly crush 50g raspberries with the raspberry coulis. In a separate bowl, whip the whipping cream until thick, then fold in the honey and 1-2 tbsp whisky (optional) to taste.
  3. Divide half the cream between 6 dessert glasses, then top with half the raspberry coulis mix. Divide half the remaining raspberries (from the pack) and half the toasted oats between the glasses and top with a crumbled tiffin slice. Repeat with the remaining cream, coulis, raspberries and another tiffin slice. Finish with a sprinkling of oats and drizzle of honey.

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