|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||12%|
|Total Sugars 4g|
|Vitamin C 10mg||52%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scotland has a wonderful relationship with desserts and none more so, or more traditional than Scottish cranachan (CRA-neh-kinn). A cranachan is a very quick, easy recipe that includes oats, raspberries, cream, malt whisky, and honey. The ingredients are then layered, as you would with a trifle, for a pretty presentation. It's a festive sweet that is perfect for any celebration, especially Christmas and Hogmanay, and rounds off a Burns Night supper beautifully. The origin of the word cranachan in Scots Gaelic means "churn."
While pinhead oats or steel-cut oats are perhaps more traditional for this dish, rolled oats are perfectly fine to use. The key is toasting the oats until they smell nutty. If you do use pinhead oats, expect the dish to have a bit more texture. However, any variety of oat will soften as the dessert sits.
Scottish cranachan is too good to save just for special occasions and is especially tasty in summer when fresh Scottish raspberries (or any raspberries, for that matter) are in season. Serve along with some Scottish shortbread for the ultimate Scottish dessert.
2 ounces (55 grams) steel-cut oats, pinhead oats, or rolled oats
8 ounces (250 grams) fresh raspberries, Scottish if possible, divided
1 pint (475 milliliters) heavy cream, or double cream
3 tablespoons malt whisky, good quality
1 tablespoon honey, or Scottish honey, plus more for serving, optional
Steps to Make It
Gather the ingredients.
Heat a large, heavy-bottomed frying pan until hot, but not burning.
Add the oats and, while stirring, toast until they have a light, nutty smell and begin to change color. (Do not leave the oats unattended as they can quickly burn.) Remove immediately from the pan.
Remove a handful of the raspberries for later, and place the remainder in a food processor. Pulse once or twice to create a thick purée; do not over blend it. It's okay if there are a few bigger lumps of berry.
Alternatively, you can simply crush the raspberries with a fork. This will give you a more rustic-looking dish.
In a large, clean bowl, whisk the cream along with the whisky to form firm peaks. Take care not to overwhip.
Fold in the honey (if using), followed by the toasted oats.
Layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream. If you wish, you can sprinkle a little oatmeal on the top for decoration.
Cover the bowl or glasses with plastic wrap and chill for a minimum of 1 hour.
To serve the cranachan, drizzle over a little extra honey, if desired, top with the reserved whole raspberries, and if you fancy, add a piece or two of Scottish shortbread.
Serve and enjoy.
- The dessert does not keep more than several hours, so plan on serving soon after you make it.
- If serving a younger crowd, feel free to leave out the whisky.
- You will sometimes hear the dessert called "crowdie," as the cheese of the same name was sometimes used instead of the whipped cream.