font loading for Top nav
Glasses filled with cranachan – a mixture of oats, cream, whisky and honey

 

Editor’s

Pick+

Photographer: Tara Fisher

Editor’s Pick: the insiders’ must-haves

17.01.2019

HEATHER TAYLOR

Deputy food editor

A SWEET IDEA FOR BURNS NIGHT

Celebrate Burns Night on 25 January with Scottish cranachan, laden with whisky, raspberries and honey

A comforting plate of haggis, neeps and tatties, poetry readings, and a wee dram or two: Burns Night is the ultimate antidote to January blues. For dessert, it has to be a cranachan: make a speedy granola by combining 60g each of porridge oats and pecans with 2 tsp M&S Scottish heather honey (it has a lovely floral note), 1 tsp butter and the zest of an orange, then bake at 170°C/150°C fan/gas mark 3 for 10 minutes. Meanwhile, blitz 200g raspberries with the juice of a lemon and 2 tbsp icing sugar, and whip 450ml double cream with 2 tbsp M&S Speyside single malt 12-year-old Scotch whisky (this has a wonderful oaky flavour) until it forms soft peaks. To serve, layer everything into four glasses, dotting extra fresh raspberries as you go, then finish with a drizzle of honey and whisky.
Find your nearest M&S   Get our daily edit

“Use our single malt WHISKY and
Scottish heather honey to make
the perfect Burns Night dessert”

Discover the latest lifestyleedit

Discover the latest lifestyleedit

LIKE TO BE FIRST?

Snap up the latest must-haves before they sell
out with our top picks - direct to your inbox

Here's how

More style and living