food to glow

A Partnered Post

In Scotland, the berry season is hotting up as much as the weather itself.  Blueberries, blackberries, raspberries, tayberries, strawberries, red, white and black currants, loganberries, brambles, gooseberry – we are spoiled for choice.

When faced with a fresh juicy pile of berries all I really want to do is bury my face in them. Raw is usually the way I go, but here in Scotland, where berries are quite a thing, they have a fantastic, rather decadent, dessert where they are the star. As well as toasted oats, cream and, um, whisky – it is Scotland’s national drink. 🙂

Cranachan – pronounced CRAH-nuh-kun – is a much-loved pudding style of dessert typically consisting of sweetened, toasted oats (usually pinhead rather than porridge/rolled), fragrant raspberries, a luxurious soft cheese called crowdie, and a good measure of whisky. Unbelievably, this rather boozy pudding used to be a breakfast dish! Modern, healthier, interpretations abound, so I thought I would throw my bunnet into the ring and come up with my own.

My version doesn’t stray far from the original, but I have lightened things up just a little, cut back on the whisky and used homemade, fruit-free granola to replace the sugared pinhead oats. I’ve also layered rather than marbled the whole thing, more because I am rubbish at marbling. I would just get pink cream rather than pretty garnet swirls.

Where I’ve really gone a bit mad is adding peaches into the mix. I was trying to cut a bit of the added sugar so hit upon the idea of a peach melba – for you youngsters, that is culinary code for peach and raspberry flavours. And it really works. So, if you have some very ripe peaches, do use them.

As we are really quite flush with berries in the summer months, I tend to do a lot with them. Here are some Food To Glow berry recipes if you fancy a little summer fruits inspiration:

18 Berry Recipes For Summer

Rose and Summer Berries “Skinnifreddo” (Semifreddo)

Quick Hot Chocolate Sauce with Iced Berries

Summer Berries Crumble Tart

Sichuan Chocolate Strawberries

Mega-Berry Green Smoothie

Bircher-Style Granola with Berry-Cherry Compote

Blueberry and Rhubarb Cardamom Crunch Bars

Blueberry and Cardamom Banana Cake

Mini Blueberry, White Peach and Goat’s Cheese Galettes

Blackberry Buckle

Healthy Chocolate Raspberry Fudgsicles

Fruity Summer Rolls with Raw Blueberry Dipping Sauce

Rhubarb and Strawberry Salad with Almonds, Mint and Lemon Verbena

Creamy Blood Orange and Berry Smoothie

Berry-Burst Chia Pudding

Pom-Berry Pear Juice

Plum-Berry Upside-Down Skillet Cobbler

Pakistani Gooseberry Pickle (Amla)

What is your favourite berry, and how do you like to eat it? 

A Taste of Britain

This recipe is created for the Rennie’s A Taste of Britain celebration. I swithered between making something with Scottish salmon (I love salmon!), but I thought you would appreciate a little Food To Glow decadence. It’s been awhile, hasn’t it?

Rennie © is the UK’s favourite heartburn and indigestion tablet, helping the nation combat the effects of stress, spicy and acidic foods, overindulgence and late-night eating. As part of their 80-year celebrations, they wanted to share the flavours of Britain and the stories behind them. I am happy to share what I love about Scottish berries with a new recipe featuring one of its most famous desserts. I hope you enjoy it. 🙂

***Ripe for Pinning! ***

Disclosure: I created this recipe for Rennie as part of their birthday celebrations. I was not required to write a positive review and any opinions are, as always, my own.