cranachan ScoE

But you can find instructions for a far more traditional Cranachan here — also delicious, and very easy to make.

There are only a few traditional recipes such as cranachan or trifle.

Scotland’s contribution is a new semifreddo take on cranachan.

There was a choice of five, but again, the raspberry cranachan was "off."

Foreign customers think they’re our names, so we show them the crowdie and explain what cranachan is and they get the idea,” she says.

Apparently, she claimed, it took many tasting sessions to get the right single malt to be used in the Cranachan flavour.

As for dessert, what about cranachan?

How about a cranachan?

Atholl Brose has also become an alternative name for the dessert Cranachan, which uses similar ingredients.

Don't worry if the berries bruise and leak a little of their juice: this adds to the beauty of the cranachan.

Rick Stein's Raspberry Cranachan has been highlighted for its high cream content.

A traditional way to serve cranachan is to bring dishes of each ingredient to the table so that each person can assemble their dessert to taste.

Sweets Cranachan - a cold dish made from a mixture of cream, honey and whisky, folded with yogurt and whipped together.

Adding raspberries and crowdie cheese to the whisky and honey combo gave birth to cranachan.

With the cranachan - the Burns Night pudding made of oats, cream, whisky and raspberries - something sweeter is called for.

Elderflowers are perhaps at their best when paired with gooseberries, to make a fool, cranachan, knickerbocker glory or just a simple compote.

It flatters the cranachan's creamy burst of flavour over the tongue, but also cleanses the palate for the next mouthful.

On the opposite bank of the River Roy, accessed by a path from Cranachan, is a mass stone, with a carved chalice on one side.

Cullen Skink, followed by haggis, neeps and tatties served with a dram and then traditional cranachan for pudding.

Along with all of Cranachan and Crowdie’s other products, it qualifies for shelf space on account of it being 100 per cent Scottish-made.

When I do, I almost always use them to make cranachan (see recipe) as that deep winey flavour works perfectly with the oats, whisky and honey.

There were just four choices' the cranachan was 'off' so we both went for a crème brûlée made very grown up with the addition of calvados and cinnamon.

It boasts a bewildering array of flavours including Cranachan and Fudgey Wudgey Sandwich, and you get to try before you buy.

One thing that does noticeably improve the taste of my porridge, however, is toasting the oats, as one would when making the Scottish pudding, cranachan, before cooking them.

Miss Middleton’s book suggests a menu featuring Cullen skink, haggis and clapshot and cranachan, a dessert made from whisky, raspberries, whipped cream and honey.