Purist will argue that to be true to its roots, a Cranachan contains Scottish raspberries and uses wonderful Scottish oats. That is true, but sometimes a change can be refreshing as in this Cranachan using strawberries and a home made granola.

This is so easy to make and if you really, really are pushed for time then think about using shop bought granola, though truly, to make your own really is the best.

Serve this as a dessert, and it also makes a lovely sweet, treat for breakfast if you are in a summery food. You may want to lessen the cream and add more yoghurt though.

This recipes comes from Sweet Eve strawberries, a British strawberry, both bred and grown here. The sweet strawberry is the result of a 25-year breeding program developed by master berry breeder Peter Vinson. It is an everbearer variety, meaning each plant produces fruit again and again from June to October

See Also

All About British Strawberries

British Strawberry Recipes

Ingredients

• For the granola
• 4 tbsp sunflower oil
• 2 tbsp honey
• 115g / 4 oz light brown sugar
• Pinch of ground cinnamon
• 120g / 4 ¼ oz  oatmeal flakes
• 120g / 4 ¼ oz  porridge oats
• 150g / 5 ¼ oz coarsely chopped pecan nuts
• 150g / 5 ¼ oz  coarsely chopped almonds
• For the Cranachan
• 300 ml / 1 ¼ cups  double / heavy cream
• 300ml / 1 ¼ cups plain yoghurt
• 1 tbsp caster / fine sugar
• Seeds of one vanilla pod or 1 tbsp vanilla bean paste
• Whisky, or any liqueur you prefer
• 500g / 1 lb Sweet Eve or other fresh seasonal strawberries

• Prep Time: 15 minutes
• Cook Time: 7 minutes

• Total Time: 22 minutes
• Yield: Serves 4

Preparation

To make the granola

Pre-heat the oven to 180°C / 360 ° / Gas 4

Warm the 2 tbsp of sunflower oil, the honey, sugar and the  cinnamon together in a saucepan. Remove the pan from the heat and cool slightly. Then, add the oatmeal, oats and nuts and toss to make sure all are coated.

 Lightly oil a baking sheet, then spread evenly with the granola mixture.

Roast in the preheated oven for 15 minutes or until the mixture is crisp, take care not to burn, the granola should be toasted and a deep golden brown.

Put to one side.

Assemble the Cranachan

In a large bowl, or an electric stand mixer, whip the cream carefully until it forms soft peaks, take care not to over-whip. Add the yoghurt, followed by the sugar, the vanilla and whiskey or liqueur (if using)  to taste.

Break the cooled granola into small pieces; make then small as if too large, they will overwhelm the delicacy of the strawberries and the cream.  Fill serving glasses with alternate layers of granola, the cream and the Sweet Eve strawberry slices. Chill before serving.

The dessert should be stored in the fridge and best eaten the day it is made. Any longer and it will go soggy.