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Classic Scottish Cranachan

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


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.



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


  • 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.


Recipe from Nigel Slater