Blueberry, Blackcurrant and Apple Cranachan

Winter is all about hearty puddings, apple pies and mixed berry crumbles, all smothered in lashings of steamy custard.  However, we thought you might like to try something a little different, our recipe for Blueberry, Blackcurrant and Apple Cranachan (traditional Scottish Dessert usually made with Raspberries). This recipe brings these two great seasonal ingredients together combining them with a Belvoir twist for a tasty seasonal treat.

Serves 4 Prep time Bake time
Blueberry, Blackcurrant and Apple Cranachan

Ingredients

  • 30g porridge oats
  • 300ml double cream
  • 260ml Belvoir Blueberry & Blackcurrant Cordial
  • Whisky to taste
  • 100g blackcurrants
  • 100g blueberries
  • 1 small Bramley apple
  • 1 Cox apple

Method

  1. Preheat the oven to 180°C.
  2. Peel core and chop the apples and cook with the blueberries and blackcurrants and 200ml of cordial until soft. Blitz to a purée and leave to cool.
  3. Lightly toast the oats in a frying pan.
  4. Semi-whip the cream. Fold in the remaining cordial and add the whisky to taste. Sweeten with a little sugar if necessary
  5. Fold in the oats (reserving a few to sprinkle on top) and layer in glasses with the fruit purée. If you feel the fruit purée is too thick, add some more cordial.
  6. Sprinkle with the remaining oats.
  7. Serve immediately with mini oat biscuits.