Vegetarian Cranachan with Raspberries

Cranachan is a traditional Scottish dessert usually made from a mixture of oatmeal, whipped cream, whisky, honey, and raspberries. I become very fond of this desert during my studying years in Edinburgh, Scotland and prepared it many times. However, I would usualy omit the whisky and recently, I made this vegetarian version without cream. Even though it is quite a shift from the original recipe it is similar in taste and suitable for children, very mild, ideal for luxury breakfast (prepare it evening before and refrigerate it) or as a summer desert. I used soy milk but you can also use rice milk and even cow’s milk with almost the same results.

Recipe:
Toasted oatmeal:
1 cup rolled oats
2 tbls honey
In a bowl combine oats with honey and transfer it to a greased baking tray. Bake at 325 F for 30 minutes.


Raspberry layer:
1 ¼ cup raspberries (fresh or frozen)
1 tbls honey
Mix raspberries and honey, do not mash raspberries


Oat pudding:
1 tbls ghee (or butter)
1 tsp vanilla
3 cups milk
1 ½ cups oats
Vanilla
1 tsp rose water (optional)
20 raspberries for garnishing
Combine oats and milk in a saucepan and bring them to boil. Simmer at a very low heat for 30 minutes, or until the mixture thickens. Add honey, butter, vanilla and rose water (if using).


Put a few raspberries in the bottom of each serving glass and add a little of the toasted oats. Pour few spoons of oat cream mixture. Repeat with a layer of raspberries, toasted oats and oat cream. Finish with a layer of toasted oats and garnish with few berries. Serve well chilled. Serves 4.