Traditional Scottish Cranachan Recipe

Joerg Beuge
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: Serves 6
Ratings (32)

Scotland has a wonderful relationship with desserts and none more so or more traditional than with a dish of Scottish Cranachan. You will sometimes hear the dessert called 'crowdie' as the cheese of the same name was sometimes used instead of the whipped cream.

A traditional Scottish Cranachan is a very quick, easy recipe and is also very festive recipe so is perfect for any celebration and especially at Christmas, Hogmanay and rounds off a Burns' Night Supper beautifully.

However, Scottish Cranachan is too good though to save just for special occasions and is especially good in the summer making the most of the delicious fresh Scottish raspberries which gives a truly authentic touch, but don't worry if you can't find Scottish, use any raspberries will work with the wonderful ingredients in the Cranachan as it tastes good anyway.

What You'll Need

  • 2oz/ 55g  steel cut /pinhead oatmeal
  • 8oz/250g fresh (Scottish if possible) raspberries
  • 1 pint /475ml  heavy or double cream
  • 3 tablespoon good malt whisky
  • 1 tablespoon + extra Scottish runny honey to serve (optional)

How to Make It

  • Heat a large heavy heavy-based frying skillet on the stove until hot but not burning.
  • Add the pinhead oats and continually stirring, toast the oats until they have a light, nutty smell and are only just beginning to change color. Do not leave the oats unattended as the oatmeal can quickly burn, so they will need constant attention. Once toasted, remove immediately from the pan.
  • Keeping a handful of the raspberries to one side, place the remaining into a food processor and whiz once or twice to create a thick purée, do not over blend, it's okay if there are a few bigger lumps of fruits. Alternatively, you can, if you wish, also simply crush the raspberries with a fork if you prefer, this will give you a more rustic-looking dish.
  • In a large, clean bowl whisk the cream and whisky to form firm peaks taking care not to overwhip. Finally, fold in the honey (if using) followed by the toasted oatmeal.
  • In either a large glass trifle bowl or into individual serving glasses, layer the dessert.  You can start with a layer of the cream or raspberries; it is up to you. Always finish with a layer of the cream and oatmeal. If you wish you can even sprinkle a little oatmeal on the top for decoration.
  • Cover the bowl or glasses with clingfilm and chill for a minimum of one hour or several if possible. The dessert does not keep more than several hours, however as you can see this is very quick easy recipe and so no need to make too far in advance. 

To serve the Cranachan, drizzle over a little extra honey (optional) and if you fancy, a piece or two of Scottish Shortbread.

Alternatives to a Scottish Cranachan

Cranachan is a traditional dish and messing around with such a classic recipe is not a good idea. You can, however, leave out the whisky (if serving to young people) and the honey is optional. That is as far as the changes should go.

Nutritional Guidelines (per serving)
Calories 323
Total Fat 29 g
Saturated Fat 18 g
Unsaturated Fat 7 g
Cholesterol 90 mg
Sodium 22 mg
Carbohydrates 15 g
Dietary Fiber 3 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)