Scottish Cranachan

Scottish Cranachan


  • 40g porridge oats or granola
  • 200g raspberries
  • 400ml double cream
  • 2 tbsp runny honey
  • 2 tbsp malt whisky



Scatter 40g of porridge oats or granola on a baking sheet and then toast it under a hot grill for a couple of minutes until it smells warm and nutty. (Some prefer slow toasting in the oven.)

Crush 100g raspberries with a fork.

Whip 400ml of double cream until thick, then stir in 2 tbsps each of runny honey and malt whisky.

Add the crushed raspberries, stiring gently, then the same weight of whole raspberries.

Lastly, fold the toasted oats/granola and spoon into small glasses.


Try it with a twist....

Mix the toasted rolled oats with chopped toasted hazelnuts, light muscavado sugar and chocolate before folding into the cream and raspberries. Blackberries would also make a nice alternative.

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