Cranachan (CRAH-nuh-kun) - a traditional Scottish dessert

Cranachan

I love Cranachan! It is a delicious Scottish confection that is traditionally served either on New Year’s Eve or to celebrate Robbie Burns birthday in January but I make it the whole year round as a quick scrumptious dessert.

The dessert consists of double cream, honey, whisky, oatmeal and fresh raspberries making it feel like a luxurious and special treat whenever it's served.

Other recipes recommend toasting oatmeal in the oven but my recipe is designed to be quick and easy but just as delicious so I use the best oatcakes I can find and then simply crush them.

Cook Time: 15-20 mins

Makes: 6 servings

Ingredients:

• 70g top of the best oatcakes crushed either in a blender or with a rolling pin

• 300ml double cream

• 3 dessert spoons good honey

• 4 tablespoons of your favourite whisky

• 110g fresh raspberries and a few extra to decorate

  
  

Method:

1. Whisk the cream, honey and whisky together until it just begins to thicken (don’t over-whisk as it will become too solid)

2. Gently fold in the crushed oatcakes and the fresh raspberries with a large metal spoon.

3. Spoon into a pretty serving bowl or into individual glass dishes.

4. Decorate with raspberries and refrigerate until needed.

5. Serve at room temperature, topping with double cream and then drizzling with honey for an indulgent flourish.

   
   

   Enjoy with a good Scottish whisky and raise a glass to Robert Burns - slàinte mhath! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

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About the author

Sue Davie is a qualified home economist, Cordon Bleu trained cook, and seasoned food stylist. With over 30 years of experience across television, print, and live demonstration, her credits span from the BBC’s original Food Programme to Netflix’s The Crown. Whether she’s testing recipes, styling for the camera, or cooking for a crowd, Sue brings expertise, warmth, and a cook’s intuition to every project she touches.