Cranachan (Traditional Scottish Dessert)
Make this easy cranachan dessert recipe with (the tastiest!) toasted oats, raspberries, whisky, honey, and cream for a traditional Scottish treat.
Ingredients
Toasted Oats
- 80 g rolled oats See Notes
- 4 tablespoon double cream heavy cream
- 20 g salted butter melted
- 1 tablespoon honey
Cranachan Cream Mixture
- 350 ml double cream
- 2 tablespoon Scotch whisky
- 2 tablespoon honey
- 300 g raspberries
Instructions
Toasted Oats
- Preheat oven to 200C (fan) / 220C / 425F / Gas Mark 7
- In a medium bowl, combine 80 g rolled oats with 4 tablespoon double cream, 20 g salted butter (melted) and 1 tablespoon honey
- Add the mixture to lined baking tray and bake in oven for approximately 20-25 minutes, agitating and mixing every 5 minutes (and checking even more regularly within the last 5 minutes) until golden nutty brown (See Notes)
Cranachan Cream Mixture
- To 350 ml double cream (cold, straight from the refrigerator), add 2 tablespoon Scotch whisky and 2 tablespoon honey and whisk until soft peaks are formed - be careful not to overwhip
- Ensure the oats are fully cooled before folding the majority of them through the whipped cream (retain some for garnishing the top of the cranachan)
Assembly
- Option 1: mash ¾ of 300 g raspberries (retaining some for garnish) using a fork, then add a layer of whipped cream to the bottom of a glass, followed by a layer of pureed raspberry then another layer of cream
- Option 2: fold the whole raspberries through the whipped cream (retaining some for garnish) and serve in a glass or bowl
Garnish and Serve
- Add some fresh whole raspberries and toasted oats to the top of the cranachan to serve
Notes
Rolled Oats: These are a traditional ingredient in Scottish cranachan (Scottish porridge oats), adding a distinctive nutty flavour and crunchy texture. Avoid using instant oats or steel-cut oats, which won’t toast properly or provide the same texture.
Toast the oats carefully. The difference between perfectly toasted oats and burnt oats can be just a few minutes. Stir and redistribute the oats every 5 minutes, paying extra attention during the final 5 minutes of baking to prevent burning, especially around the outer layers as they toast more quickly.
Double Cream: I use this for both the toasted oats and whipped cream. The high fat content creates a rich flavour and whips beautifully into soft, stable peaks. If you’re in the U.S., heavy cream will work as an alternative, though the two are not exactly the same. For the best results, start with double cream straight from the refrigerator. Cold cream whips faster and holds its shape better.
Don't overwhip the cream. It's easier to add a few extra seconds of whisking than to rescue overwhipped cream. Stop as soon as soft peaks form. You’ll know you’ve over-whipped if you notice the texture turning grainy or chunky like cottage cheese. For a more set or thicker consistency, refrigerate the cream after whipping and folding in the oats. The starches in the oats will help thicken the cream, creating a consistency almost similar to overnight oats.
Possible Variations
- Make It Alcohol-Free: Omit the whisky for a family-friendly version. A splash of vanilla extract can add extra flavour without the alcohol.
- Use Different Berries: While raspberries are traditional, blackberries, strawberries, or a mixture of summer berries work beautifully in this recipe.
- Create a Chantilly Cream: Add 1-2 tablespoons of icing sugar to the cream mixture for a sweeter dessert.
- Add a Little Citrus: A small amount of lemon or orange zest folded into the cream brightens the flavours and pairs well with the raspberries.
Nutrition
Calories: 569kcalCarbohydrates: 39gProtein: 7gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 127mgSodium: 63mgPotassium: 293mgFiber: 7gSugar: 20gVitamin A: 1667IUVitamin C: 20mgCalcium: 99mgIron: 2mg
Tried this recipe?Let us know how it was!