Classic Scottish Cranachan

Classic Scottish Cranachan

If there was ever a grown up version of an oat dish then you could expect the Scottish would come up with it! Classic Scottish Cranachan takes a small amount of oats and gets them toasty while you mix freshly whipped cream with honey and whiskey…and you can taste that whiskey. Lastly you smush half the raspberries and fold those and the whole ones through that whiskey cream.

I know, why am I even going into the directions of this recipe when all the details are below? Well…it’s such an easy recipe that most would never have heard of Cranachan (pronounced crona-kin) and it’s one of those dishes that you can whip up swiftly in your own kitchen regardless of whether you’ve stepped foot in the land of the Loch Ness monster or not.

Cranachan recipe

easy cranchan recipe

Classic Scottish Cranachan has it’s origins in celebrating the raspberry harvest which usually took place in June. “Scotland’s answer to Eton Mess, the word cranachan is Scottish Gaelic in origin, meaning “churn”, found here, though I can’t seem to find when it was first made. Now being Scotland’s national dessert and you can see why when it so easily utilises bountiful local ingredients.

Because of how easy this comes together and the fact the oats are toasted you could easily prepare them ahead of time, whip your cream ahead of time and stir the honey and whiskey through. Stirring all ingredients together would easily be done in a few minutes to serve a bunch of loved ones without worrying about anything to cook or bake.

This is one of those desserts to enjoy on a warm summer evening while the light is still bright. The fresh raspberries folded through the cream add freshness to the dish that only beautifully accompany the sweet and warmth of the honey and whiskey.

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How to prepare Classic Scottish Cranachan

  • Toast your oats: Scatter on a tray and bake until golden.
  • Whip: Whip the cream until its a little thicker than soft peaks.
  • Fold: Fold the honey and whiskey through the cream.
  • Crush 50%: Crush half the raspberries and stir through the cream.
  • Fold: Fold the remaining whole raspberries and toasty oats through.
  • Serve: Spoon into serving bowls and serve immediately!

Tips for the best Classic Scottish Cranachan

Toasting the oats: The oats can be toasted ahead of time.

Serving: You will want to serve this dessert within 1 hour of making this, though it’s absolutely best made fresh with the cream nice and fluffy and the raspberries beautifully fresh.

More raspberry dishes you’ll enjoy

Croissant Bread Pudding

Raspberry Clafoutis

Raspberry Custard Cheesecake

Classic Scottish Cranachan
Recipe from Nigel Slater
Serves 4

Ingredients:
1/2 cup less 1 tablespoon / 1.3 ounces medium or coarse oats
400 milliliters / 1 3/4 cups whipping cream
2 tablespoons runny honey
2 tablespoons malt whisky
200 grams / 7 ounces fresh raspberries

Directions:
Preheat the oven to 100ºC/210F and scatter the oats on a baking tray.

Place into the oven until lightly toasted and it smells slightly nutty, approximately 7 or 8 minutes.

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Meanwhile, whip the cream until thickened (slightly thicker than soft peaks but not too stiff).

Stir the honey and whiskey through the cream.

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Take half the raspberries and crush them, then stir through the whiskey cream mixture and then stir the whole raspberries through.

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Lastly, fold in the toasted oats and then spoon into your serving dishes.

Serve immediately.

scottish cranachan(pp w768 h512)

cranachan(pp w768 h512)

Scottish raspberry dessert

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Classic Scottish Cranachan

Classic Scottish Cranachan

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  • Author: Sylvie Taylor
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: Serves 4 1x
  • Category: Dessert, Summer
  • Cuisine: Scottish

Description

Toasted oats are swirled through honey whiskey thickened cream with bites of whole and crushed raspberries mixed therein. Couldn’t get much more traditional Scottish for a summer recipe.


Ingredients

Scale

1/2 cup less 1 tablespoon / 1.3 ounces medium or coarse oats
400 milliliters / 1 3/4 cups whipping cream
2 tablespoons runny honey
2 tablespoons malt whisky
200 grams / 7 ounces fresh raspberries


Instructions

  • Preheat the oven to 100ºC/210F and scatter the oats on a baking tray.
  • Place into the oven until lightly toasted and it smells slightly nutty, approximately 7 or 8 minutes.
  • Meanwhile, whip the cream until thickened (slightly thicker than soft peaks but not too stiff).
  • Stir the honey and whiskey through the cream.
  • Take half the raspberries and crush them, then stir through the whiskey cream mixture and then stir the whole raspberries through.
  • Lastly, fold in the toasted oats and then spoon into your serving dishes.
  • Serve immediately.

Notes

Toasting the oats: The oats can be toasted ahead of time.

Serving: You will want to serve this dessert within 1 hour of making this, though it’s absolutely best made fresh with the cream nice and fluffy and the raspberries beautifully fresh.

Recipe from Nigel Slater

 

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