Cranachan
A Scottish dessert that, by tradition, was made in summer to celebrate the harvest. Today it often ends the supper on Burns Night (25 January, the birthday of the poet Robert Burns). It brings together classic Scottish produce: raspberries, oats toasted golden, heather honey and whipped cream, traditionally with a little whisky too. The layers are built in glasses just before serving so the oats stay crisp. It takes about 25 minutes of work, and its flavour depends on ripe raspberries and well-toasted oats.
Your own work in that: 20 min.
- Toasting the oats 5 min
- Cooling 10 min
- Honey cream 10 min
- Layering 10 min
Step by step
0 / 8 doneToast the oats
Toast the oats in a dry pan over medium heat 4–5 minutes, stirring constantly, until golden and nutty-smelling.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Golden and smelling of nuts.Cool
Tip the oats onto a plate and cool 10 minutes — warm oats would melt the cream.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Crush some raspberries
Set aside a few of the best raspberries for decoration. Lightly crush a third of the rest with a fork — for juice and colour.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Whip the cream
Whip the cold cream to soft peaks.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Add honey and oats
Fold 2 tablespoons of honey, the whisky (if using) and most of the oats into the cream, keeping a spoonful of oats to sprinkle.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Oats in the cream — and a spoonful for the top.Layer
Layer the raspberries (whole and crushed) and oat cream alternately in glasses, finishing with cream.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Layered just before serving — the oats stay crisp.Decorate
Top with the reserved raspberries, sprinkle with the rest of the oats and drizzle with the remaining honey.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Serve at once
Serve at once, before the oats soften. The whisky is not heated, so the alcohol does not cook off — leave it out if children, pregnant women or drivers will eat it.
Ingredients: 50 g rolled oats or pinhead oatmeal · 300 g raspberries · 300 ml whipping cream (30–36%), very cold · 3 tbsp honey (ideally heather) · 2 tbsp Scotch whisky (optional)
Before you start
Pinhead oatmeal
In Scotland coarse pinhead oatmeal is used, which is crunchier than flakes once toasted. Rolled oats are a good substitute.
With frozen raspberries
Out of season thaw raspberries in a sieve and drain off the juice — wet fruit would thin the cream.
Making ahead
Toast the oats a day ahead and keep them in a jar. Assemble the dessert no more than an hour before serving and keep it in the fridge until then. Keep any leftovers in the fridge and eat them the same day.
