Cranachan or Cream-Crowdie

A special dish at the Kirn, or Harvest Home

Preparation info

    • Difficulty

      Easy

Appears in

Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • Oatmeal, cream, sugar, and flavouring to taste

Method

Toast some coarse oatmeal lightly before the fire or in the oven. Beat some cream to a stiff froth and stir in the oatmeal. Do not make it too substantial. It may be sweetened and flavoured to taste. The toasted oatmeal gives an agreeable somewhat nutty, flavour to the dish.