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Raspberry cranachan

Cranachan is a traditional Scottish dessert of fresh raspberries, oats honey, cream (and whisky). The perfect ending to any burns night supper.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: scottish
Keyword: chilled, dessert
Servings: 4
Author: cookingwithmykids


  • 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


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.