Scottish Cranachan Recipe!

Scottish Cranachan Recipe

Cranachan is a traditional Scottish dessert. It’s a mix of whipped cream, raspberries, whisky, toasted oats and honey, that makes for quite a light but indulgent dessert.

Traditionally, Cranachan would be made with crowdie or a mixture of cream and crowdie.

Now, I love crowdie, which is a soft Scottish cheese made from cows milk and has a slightly sour, creamy/crumbly texture but I’m very aware that it’s not easily accessible outwith Scotland, which is why we’re using double cream in this recipe.

I remember churning some crowdie and making it at school, along with butter for a project but it’s not something I see freely available in the shops. 

I also wanted to keep this  family friendly, so you can always swap the whisky in the recipe for some orange juice if you are making this for all ages.

However, if you do want the full Scottish experience, try soaking around 2/3 of your toasted oats overnight in 1-2tbsp whisky before folding into the cream the following day.

 Try serving it with some gingerbread or some shortbread on the side for added texture!

I really hope that you enjoy this recipe!

 

Scottish Cranachan Recipe

Makes: 6 servings
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

Ingredients

  • 480ml Double cream (2 cups)
  • 70g Steel cut oats (1/2 cup)
  • 250g Fresh raspberries (2 cups)
  • 2-3tbsp Whisky
  • 2tbsp Honey (heather honey if possible)

    Optional
    • For a non alcoholic version, substitute the whisky with orange juice

Utensils

  • 6 Glasses 
    Alternative – one large bowl
  • Whisk
  • Saucepan/Oven tray
Scottish Cranachan Recipe

Instructions

  1. Firstly, we are going to toast your 70g oats.

    You can do this by using a heavy bottomed pan over a low-medium heat or by placing them on a baking tray and popping them under the grill.

    These cook quickly so don’t leave unattended.

    Once toasted and have a faint nutty smell, remove from the heat and place in a bowl before setting aside and allowing to cool.

  2. Next, pick up your raspberries and I recommend picking out some of the most aesthetically pleasing ones for decoration later.

    Crush the remaining raspberries in a bowl, using a fork.

    They don’t need to be perfect! Lumps are fine and add a more rustic texture.

  3. Take a bowl and whip your double cream until it becomes stiff enough to hold its shape and form small peaks.

    Once whipped, fold in your whisky (if using) and honey.

    And then fold in your around 2/3 of your toasted oats. I recommend leaving some oats aside for decoration at the end.

  4. Now you are ready to place it all in your chosen serve ware so this is where you can make it your own!

    You are looking to create layers, so whether that is a bottom layer of raspberries topped with a layer of cream or whether you want to alternate until you have two or three layers of each, that is up to you!

    However you choose to do it, I would recommend laying some of the raspberry first and finishing with a layer of cream on top.

    For decoration, sprinkle your remaining raspberries and oats along with a drizzle of honey.

    Cover with cling film and refrigerate your Cranachan for up to an hour but remove from the fridge 20-30 minutes before serving for best taste.

    Enjoy!

Storage

Cranachan won’t keep well for long, so I would recommend making it on the day its required.

It can be refrigerated for a couple of hours but I would recommend eating on the day of making.

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Scottish Cranachan Recipe
Scottish Cranachan Recipe
Scottish Cranachan Recipe

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