The nights are lighter for longer. The days are warmer. We’re feeling more optimistic by the day. It’s the start of spring. And what better way to celebrate than by tasting the delights of the season during your castle stay in Scotland? One of the most favoured desserts is an old-fashioned pudding known as cranachan. It combines freshness and creaminess with whisky comfort and is very light making it so easy to devour.
Aldourie’s chef loves the Castle and grounds during spring. The colours on the Scottish Highlands’ Estate change from golds, coppers, oranges and reds to crisp greens and bright yellows almost overnight. The lift in the weather makes everything appear clearer too. And the appetites of our exclusive use guests change also. Gone are the preferences for succulent meats, rich sauces, toe-warming soups and puddings. Our guests are now craving fresher, lighter and more colourful desserts. Because Aldourie Estate now features its own kitchen garden our exclusive use house parties are keen to sample some of the fruit grown within those stone walls. And Chef is only too happy to oblige creating some old and new berry-based puddings.
Cranachan: a fresh, fruity spring recipe
Below is a recipe loved for its creamy texture, sweetness and fruity tang as well as the unmistakeable Scottish ingredient: whisky. Cranachan is a traditional Scottish dessert and a delicious alternative to trifle. It is both pleasingly colourful and cooling on a warm spring day.
During the months of April, May and June, private house parties at Aldourie request this dessert time and time again. The Castle’s private chef would like to share one of his favourite and most popular spring puddings with you to make at home during the warmer and lighter months ahead.
570ml/1 pint double cream
85g/3oz porridge oats
7 tbsp whisky
3 tbsp honey
Toast the oats in a frying pan (be careful not to burn them). Lightly whip the cream until it creates soft peaks. Fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses with a scoop of berry sorbet and garnished with a few raspberries.
Other traditional Scottish berry and fruit desserts to try:
There are few people who can resist a pudding even after they are considered ‘full’ from their main course. If you are one of these people, we salute you, because it’s a rare thing indeed for an exclusive use guests to forego something sweet during a castle stay in Scotland. Favourite finishes at Aldourie include:
White Chocolate Mousse with summer berries
Scottish Berry Brulee
Apple Shortbread Pie
Glazed Strawberry Galette Black Bun
Scottish Shortbread served with strawberries
Where is best to enjoy cranachan in Aldourie Castle?
Exclusive use house parties of guests dine in various rooms in the Castle depending on the time of day. A mid-morning treat of cranachan would be best enjoyed from the cosy yet light Lairds Room. On a sunny spring day cranachan after a salad lunch is best tasted outside in the Castle garden admiring views onto Loch Ness. The imposing Main Hall would be the chosen space to eat cranachan as part of a Scottish feast. Here exclusive use house parties frequently gather around the large long oak table for celebration supper in true clan-like fashion.
Last but not least, the beautiful Dining Room is the ideal for dining alongside family and friends. Come dinner time at the Castle we light the candles as the conversation and wine start to flow. Stunning parkland views will accompany your cranachan; your fourth delicious course cooked by Aldourie Castle’s personal chef.
Look out for more recipes from Aldourie Castle by signing up to our newsletter through our blog web page. In the meantime, enjoy a glass of fresh, sweet and cooling cranachan in the comfort of your own home this spring. And don’t forget to post us a photo on Aldourie’s Facebook or Twitter page saying which room you enjoyed eating it in.