The traditional dish to finish a Burns night celebration, cranachan is a delicious mix of cream, raspberries, oats and honey - a true taste of Scotland. We've married these crowd pleasing ingredients (including our own Cornish stamp of clotted cream) with a whisky soaked sponge cake. Best served with an extra wee dram of Scotch - just in case.

Ingredients

6 Eggs

410g Trewithen Dairy Salted Butter

410g Caster Sugar

410g Self-Raising Flour

1 tsp Baking Powder

1 tsp Real Vanilla Extract

30g Trewithen Dairy Natural Yoghurt

200g Trewithen Dairy Cornish Clotted Cream

500g Fresh Raspberries

45g Oatmeal (or you can whizz up regular oats)

45ml Whisky

1 tbsp Honey

Icing Sugar to decorate - optional

Method

Preheat the oven to 180c. Grease and dust flour in three 20cm cake tins. 

Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. If the mixture starts to curdle, add a little of your weighed flour. Add the vanilla extract. Combine the flour and baking powder before adding to the mixture. Finally, stir in the yoghurt.

Bake in the centre of a preheated oven for approx 20-25 minutes or until a skewer inserted into the cake comes out clean.

Leave to stand in the tins for 5 minutes, before turning out onto a cooling rack. When just slightly warm, brush or drizzle all the whisky evenly over the cakes.

Toast the oatmeal, either on a dry pan on the stove, or grilling in the oven. Keep an eye on it - it will turn colour quickly! Take it off when it starts to brown and smells beautifully toasty.

In a medium bowl, combine the clotted cream and three quarters of the raspberries, reserving the remainder for decorating. Using a fork, combine the two together while pressing down the raspberries to break them up. Stir through the honey and toasted oatmeal. Chill until you're ready to assemble the cake.

To assemble, layer up the sponges and cream, reserving just a little mixture to spread over the top. Finish with a dusting of icing sugar and the remaining raspberries. Enjoy with a dram of whisky. 

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Photo - Nick Hook

For further information, high resolution images or additional expert comment, please contact RAW Food & Drink PR: Harry Hook - harry@rawfoodanddrinkpr.co.uk /  07540399025

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994. As the business has grown, so has their family. It's not just the Clarke family that do all they can to make their delicious Cornish dairy products what they are, it's their colleagues, farmers and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurt. Bill and Rachel's sons Francis and George now run the dairy day to day with key roles as Managing Director and Production Director respectively, with more than 250 highly valued employees and plenty of continued input from Bill and Rachel.