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Cranachan
Scotland's iconic cream dessert of whipped cream, toasted oatmeal, raspberries, honey, and Scotch whisky — stunning in its simplicity.
Prep
20 min
Cook
10 min
Servings
4
Difficulty
Easy
★★★★★
4.9(870 ratings)#dessert#cream#raspberries#whisky#oats#Burns Night#no-bake
About This Recipe
Cranachan (pronounced 'KRAN-uh-khun') is one of Scotland's most beloved and elegant desserts, traditionally eaten at harvest time and now a fixture of Burns Night celebrations. It is an assembly rather than a cooked dessert — whipped cream is layered with toasted oatmeal, fresh Scottish raspberries, heather honey, and a generous measure of Scotch whisky. The combination of textures and flavours — airy cream, crunchy oats, tart berries, floral honey, and peaty whisky — is extraordinary. Traditionally the ingredients were brought to the table separately for guests to assemble their own portion, a custom known as a 'harvest home' tradition.
Ingredients
Serves 4
- 500 mldouble cream, chilled
- 75 gpinhead oatmeal or medium oatmeal
- 300 gfresh raspberries
- 3 tbspheather honey (or good quality runny honey)
- 3 tbspScotch malt whisky
- 1 tbspicing sugar (optional, to taste)
Instructions
- 1
Toast the oatmeal
Spread the oatmeal in a dry frying pan over medium heat. Stir constantly for 4–5 minutes until golden and nutty-smelling. Tip onto a plate and allow to cool completely.
- 2
Whip the cream
In a large chilled bowl, whip the double cream to soft peaks — it should hold its shape but still be lusciously billowy. Do not overwhip.
- 3
Flavour the cream
Gently fold in the honey and whisky into the whipped cream. Taste and adjust — add more honey for sweetness, more whisky for punch, or a spoonful of icing sugar if using very tart raspberries.
- 4
Reserve some raspberries
Set aside 8 of the best raspberries for garnish. Lightly crush the remainder with a fork — they should be broken but not completely puréed.
- 5
Layer and serve
In glass tumblers or serving bowls, layer the cream mixture with crushed raspberries and toasted oatmeal, ending with a final layer of cream. Top with reserved whole raspberries and an extra drizzle of honey. Serve immediately or refrigerate for up to 1 hour.
Pro Tips
- →
Toast the oatmeal well in advance so it cools completely before folding in — warm oatmeal will deflate the cream.
- →
Serve in clear glasses to show off the beautiful layers.
- →
Use a peaty Islay malt for a bold whisky note, or a lighter Highland malt for a gentler flavour.
Variations
- •
Raspberries can be replaced with strawberries in summer or blackberries in autumn.
- •
Some recipes infuse the cream with honey and whisky for 30 minutes in the fridge before whipping for a deeper flavour.
Storage
Assemble no more than 1 hour before serving — the oatmeal will lose its crunch if left longer. Store components separately if making ahead.
History & Origin
Cranachan evolved from 'crowdie cream', an older Highland dish of fresh crowdie cheese with cream. The modern version emerged in the 19th century and has remained essentially unchanged — a testament to how perfect the combination already was.
Frequently Asked Questions
Can I make it alcohol-free?
Yes — simply omit the whisky and add a little extra honey and a drop of vanilla extract. It is still delicious.
What oats should I use?
Pinhead oatmeal gives the best crunch. Steel-cut oats or medium oatmeal also work. Do not use rolled porridge oats — they are too soft.
Nutrition Facts
Per serving (240g / 8.5 oz) · 4 servings total
Calories490kcal
Protein5g
Carbohydrates28g
Fat38g
Fiber3g
Protein5g
Carbs28g
Fat38g
Time Summary
Prep time20 min
Cook time10 min
Total time30 min
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