Cranachan is a famous Scottish dessert, which is really simple to make. Cream, oats and honey are combined together with some fresh raspberries and a generous dash of good Scottish whisky to make a delicious, quick desert.
Its lovely light cream, with the sweetness of the honey is a perfect combination. You get a slight nutty taste from the oatmeal and a burst of freshness from the raspberries. The whisky isn’t overpowering, so even you generally aren’t a fan (I’m not!) it’s still worth adding some rather than omitting it completely.
This recipe serves 4 – 6, depending on how generous you are with your portions. Or, you could try the traditional method of serving, with dishes of each ingredient brought to the table so everyone can concoct their perfect version.
300g fresh or frozen raspberries (thawed if frozen)
50g porridge oats or oatmeal
600 ml double cream
3 tablespoons malt whisky
3 tablespoons clear honey
How to make your Cranachan
Pre-heat the grill, spread the oatmeal out in an even layer on a baking tray and gently toast it. Watch it carefully to make sure it doesn’t burn!
In a large bowl, whisk the cream until it starts to hold its shape. Gently stir in the whisky, the honey and two-thirds of the toasted oats.
Spoon half the cream mixture into a dishes. Then top with half the raspberries before spooning over the rest of the cream.
Recipe adapted from Sainsbury’s Cook Britain.