Burns Night recipes: How to make whisky sauce for the haggis and cranachan for dessert

With Burns Night fast approaching it’s time to start getting the menu for the night in order.

Though the main may be settled, there’s still the dessert to be chosen.

And of course, a nice wee whisky sauce will elevate that haggis, neeps and tatties to the next level.

These classic Burns Supper recipes could be the answer.

Burns Night cranachan (recipe by drinks retailer Bottle Club)

Scots have always had something of a sweet tooth and therefore know how to make a great dessert.

This classic sweet is a quick and easy recipe made using oats, raspberries, cream (traditionally some Scots would have used a crowdie cheese), malt whisky, and honey.

It’s a festive sweet that is the ideal way to round off a Burns’ Night supper.

What you’ll need:

• 3-4 tbsps of Scotch whisky (blended or single malt – it’s up to you)

How to make it:

1. Traditionally, the oats are toasted and then soaked in whisky overnight, but should you not have time then it is okay to just toast them.

2. To toast the oats, spread them out on a tray with baking paper then place them under a grill until they are golden brown and smell nutty.

3. Take them out and place them to one side to cool (at this point you can soak them in whisky if you are making the traditional version).

4. Keep some of the raspberries to the side for the garnish, then crush the rest using a fork into a rough purée.

5. Whip the double cream and add a little sugar to sweeten. You can either add the oats and whisky here along with the purée and fold in or you can mix in the whisky, then layer using the oats first, then the purée and top with the ceam.

6. Garnish with the raspberries and serve.

The whisky sauce (recipe from haggis expert Simon Howie)

The ultimate sauce to pair with haggis, whisky sauce is also quick and easy to make and just adds an extra level to your Burns Supper.

What you’ll need:

• 1 small onion or shallot finely chopped

• Sea salt and freshly ground white pepper

How to make it:

1. Heat the butter and oil in a sauce pan.

2. Add in the finely chopped onion/shallot and cook until translucent.

3. Add in the whisky and mix slightly, then carefully light the liquid in the pan to burn off the alcohol.

4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.

5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.

6. Remove the pan from the heat and season to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.