Punjabi cranachan


  • 3 free-range egg yolks
  • 7 tbsp sugar
  • 1½ tsp cornflour
  • 450ml/16fl oz whole milk
  • 4 tbsp freshly ground almonds
  • 2-3 tbsp rolled porridge oats
  • 300g/10½oz blackberries, washed
  • + 5 more ingredients
    • 1 tsp lemon juice
    • 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
    • 3 tbsp single malt whisky
    • 2 tbsp flaked almonds, toasted, plus extra to serve
    • icing sugar, to serve

1. In a bowl, whisk together the egg yolks and six tablespoons of the sugar until pale and fluffy. Set aside. 2. In a small bowl, mix the cornflour to a paste in 1-2 teaspoons of the milk. Place the cornflour paste, the remaining milk and the ground almonds into a pan and bring to the boil over ...

View full recipe at SpringPad


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