Raspberry cranachan
Cranachan is a traditional Scottish dessert of fresh raspberries, oats honey, cream (and optional whisky). The perfect ending to any burns night supper.
Everyone knows that we Scots love to eat haggis on burns night, but you might not be so familiar with our favourite Burns night Scottish dessert: raspberry cranachan. It’s a simple dish full of tasty Scottish ingredients – raspberries, oats, honey and of course. Ours has no whisky for obvious reasons, although you can add a wee splash if you like. It’s really easy and quick to make and tastes delicious, so a great dish to end a burns night supper with and a perfect Scottish dessert for kids to make.
Cranachan is a really simple dessert for kids to make with fun steps for them to get involved in from whipping cream to crushing raspberries.
What other Scottish recipes can I make?
If you want to browse some of our other Scottish recipes you can find them all together in one place, or check out our favourites:
Millionaire’s shortbread
Cranachan
Oat cakes
Empire biscuits
Scottish shortbread
Scotch broth
Difficulty: Easy
Time: 20 minutes
Serves: 4
Ingredients
2 tbsp porridge oats
300g raspberries
a little caster sugar
350ml double cream
2 tbsp honey
2-3 tbsp whisky, (optional)
how to make raspberry cranachan
Make the cream
Measure the oatmeal into a small pan. Cook it for 5 minutes or so over a low heat stirring it to make sure it doesn’t burn. Don’t wait for the oats to brown; they’re ready when they start to smell delicious and nutty. Set aside to cool.
Whip the cream until it has just set. Be careful not to over-whip it (like we did), stop just before you think you need to.
Add the oats and honey (and whisky if using it) to the cream and gently give everything a stir so it is well mixed.
Make the raspberry puree
Take half the raspberries and mash them with a fork, then using the back of a spoon push them through a sieve into a bowl. This is a good job for your little chef to do as raspberries are lovely and soft and should be easy to puree.
Add a little caster sugar, to taste, just enough to take the sharpness out of the raspberries.
Make the raspberry cranachan
In small glass dishes, add the remaining raspberries, raspberry puree and cream in layers. Drizzle over with a little more honey to serve.
Raspberry cranachan
Ingredients
- 2 tbsp medium oatmeal
- 300 g fresh British raspberries
- a little caster sugar
- 350 ml double cream we used Jersey double cream
- 2 tbsp heather honey
- 2-3 tbsp whisky to taste
Instructions
Make the cream mixture
- Measure the oatmeal into a small pan. Cook it for 5 minutes or so over a low heat stirring it to make sure it doesn’t burn. Don’t wait for the oats to brown; they’re ready when they start to smell delicious and nutty. Set aside to cool.
- Whip the cream until it has just set. Be careful not to over-whip it (like we did), stop just before you think you need to.
- Add the oats and honey (and whisky if using it) to the cream and gently give everything a stir so it is well mixed.
Make the raspberry puree
- Take half the raspberries and mash them with a fork, then using the back of a spoon push them through a sieve into a bowl.
- Add a little caster sugar, to taste, just enough to take the sharpness out of the raspberries.
Make the cranachan
- In small glass dishes, add the remaining raspberries, raspberry puree and cream in layers. Drizzle over with a little more honey to serve.
- Chill before serving.
Chill before serving.
If you liked this easy cranachan recipe you’ll also like our raspberry eton mess and our other easy dessert recipes.
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