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Scottish Cranachan

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Cranachan is a classic Scottish dessert layered with whisky-laced whipped cream, toasted oats, raspberries, and honey—an elegant yet rustic treat traditionally served on Burns Night or summer occasions.

Ingredients

Units Scale
  • 300ml heavy (double) cream
  • 3 tbsp Scottish whisky (or to taste)
  • 2 tbsp honey (preferably heather honey)
  • 50g rolled oats
  • 250g fresh raspberries (plus extra for garnish)
  • 1 tsp sugar (optional, for raspberries)

Instructions

  1. Toast oats in a dry skillet over medium heat for 3–5 minutes until golden and aromatic. Let cool.
  2. Lightly crush half of the raspberries and mix with sugar if desired. Leave the rest whole.
  3. Whip cream in a bowl until slightly thickened. Add honey and whisky, then whip to soft peaks.
  4. Fold in most of the toasted oats, reserving a small amount for garnish.
  5. In serving glasses, layer crushed raspberries, cream mixture, and whole raspberries. Repeat layers as desired.
  6. Top with reserved oats, a few raspberries, and a drizzle of honey if desired.
  7. Chill for 15–30 minutes before serving.

Notes

  • Adjust whisky to taste or omit for an alcohol-free version.
  • Use heather honey for traditional Scottish flavor.
  • Can be assembled ahead but best enjoyed within a few hours to retain texture.
  • Try swapping raspberries with blackberries or strawberries for variation.

Nutrition

Find it online: https://yumfoodusa.com/scottish-cranachan/