How can it be the fourth friday of January already? And, since we’re getting closer to Robert Burns’ birthday and his annual supper, it’s time for another traditional recipe. Orange Cranachan is a layered pudding that uses the freshest oranges of the season. And it’s a perfect ending to this Scottish supper in honor of Scotland’s favorite poet.
Orange Cranachan
Ingredients
- 4 blush or blood oranges
- 4 Tablespoons rolled oats
- 3/4 cup whipping cream
- 2 Tablespoons whiskey
- 5 1/2 ounces Greek yogurt
- 2 Tablespoons honey plus extra drizzle for garnish
Instructions
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Using a sharp knife, cut the top and bottom off of each orange. Then slice down between the peel and the flesh. Cut between each membrane to remove all the segments and remove all the peel and pith. Chop the orange segments into rough chunks and set aside.
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Using a non-stick frying pan over medium-low heat, dry-fry the oatmeal stirring constantly for 5 minutes. It should smell a bit like nuts but not burn. Pour the oatmeal onto a plate to cool.
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Using an electric mixer, beat the cream and whiskey together until you get soft peaks. Fold in the yogurt, oatmeal, and honey and then spoon half the pudding into 4 serving glasses. Top with half or the orange pieces. Layer the pudding on top and add the last of the orange sections. Drizzle honey on top and serve.
