It may seem churlish to find a problem with cranachan; as if I’m trawling perfectly acceptable British classics, and picking holes in them. But I promise you this isn’t change for change’s sake.
This isn’t desconstructing a crumble or reconstructing an eton mess or, god forbid, spiralising sprouts for your Christmas lunch. Really, it is enabling cranachan consumption. I will come clean: I am a cranachan enabler. This recipe simply provides a buttery, crumbly vehicle to enable you to eat more cranachan, quicker.