Cheesemonger (and proud Scot) Fiona recommends a cranachan-crumbed Winslade to celebrate Burns Night this year. Inspired by The Hairy Bikers' cranachan recipe, she has reinvented a traditional Scottish summer pudding into a comforting celebration of Scotland for cold winter nights. Not only is this dish visually appealing but it has a unique flavour combination which is sweet, salty and savoury all at once. This simple recipe is great for sharing with friends or can be enjoyed indulgently by yourself.
If you are having a Burns Night supper, the recipe for the cranachan topping will be enough to cover several Winslades round the table. It can be made several days in advance and served cold over the hot cheese.
25g Scottish honey
25g maple syrup
1 tbsp whisky
60g porridge oats
2 tbsp freeze-dried raspberries
Preheat the oven to 200c/180c fan/gas mark 6 and line a baking tray with baking paper.
Put the honey, maple syrup and butter in a small pan and heat until the butter has melted. Stir in the whisky, then add the oats and a pinch of salt. Stir until the oats are completely coated.
Spread the mixture on the lined baking tray and bake for around 15 mins, stirring regularly until the oats are lightly crisp.
Remove from the oven and once cool, stir in the raspberries.
Handful fresh sprigs of thyme
1 tsp whisky
Preheat oven to 180 c / 350 F / gas 4.
Cut the top off of the cheese and save as a snack for later. Cut out a round of grease proof paper and place the cheese on top of it.
Drizzle 1 teaspoon of whisky on top of the cheese with a sprinkling of fresh thyme leaves. Place on a baking tray and bake for around 15 mins, adding a few more fresh thyme leaves on top once it's bubbling.
Serve with the oat crumble either sprinkled over the hot cheese or on the side.