Inside Jordans

Recipes

Country Crisp feeds the Navy

Posted by Rachel Marston 10 Feb 2010 3:27pm

The lovely Maureen who has worked in HR at Jordans for many, many a year sent us a little story about her son today. You see Lee is a chef in the Navy and when challenged with creating a Burns Night supper he decided to make a traditional Scottish pudding, but with a Jordans twist. So here you have Lee's recipe for Chocolate Cranachan with Country crisp as the star ingredient. Thank you Lee, and of course Maureen.

Chocolate Cranachan

7oz Rolled oats - Jordans Raspberry Country Crisp
5 1/2 oz Toasted hazelnuts
3 1/2 oz light muscovado sugar
6oz dark chocolate
3oz milk chocolate
1pt double cream
1/4 drambuie
18 fl oz crème fraiche
1lb raspberries

Crush the Jordans Raspberry County Crisp until it looks a little like rolled oats.
Grate all the chocolate
Grill hazelnuts and remove skin
Add brown sugar and hazelnuts and grill until dark brown and hard
Mix cream and crème fraiche and drambuie and crushed Jordans country crisp.
Add grated chocolate to the cream mix
In a tall glass add raspberries. Then the cream mix, then the hazelnuts mix and repeat to all mix is use.
Stand in the fridge for one hour before serve.

Serves 10.Glass should be about 4-6 inch high.

Comments (3)

at 17:20 on 15 May 2010, Nicola Harris said:
If its as dishy as your son looks it will be great! Handsome boy!
at 21:45 on 14 April 2010, eveline archer said:
Cranachan should have some Drambuie in the bottom of the glass or soak the raspberries in some overnight. I've never had a chocolate cranachan but will certainly try this one - it sounds great.
at 11:01 on 15 February 2010, Pauline Bradley said:
Fabulous, I have also made it with summer fruits. Thanks for the recipe and I hope the Navy appreciated it.