Cranachan

This Cranachan recipe is a traditional Scottish Dessert that is filled with raspberries, homemade whipped cream, and of course, Scottish Whiskey.

This recipe is a classic Scottish recipe. If you are looking for more classic Scottish recipes, then you have to check out my Simple Shepherd’s Pie and Scotch Pancakes!

I am not certain if this recipe from Scotland should be classified as a dessert or as an alcoholic drink. The reason for that, is this traditional recipe calls for roughly half a cup of Scottish Whiskey. The Scots really know how to make a dessert! Now, with that being said, once everything is all mixed together it really isn’t that strong, it just leaves a hint of that spicy and smooth whiskey taste.

One thing I love about this dessert, other than the surprise of whiskey in it, is how it perfectly melds all the different flavors and textures. You have a creamy aspect with the homemade whipped cream, a crunchy texture from the oats, a fruity flavor with from the raspberries and that spice from the whiskey. This really is a one-of-a-kind dessert.

How to make Cranachan

Assemble your ingredients. For exact amounts see the recipe card below.

In a small skillet pan, toast ⅓ cup of the steel cut oats until they are slightly brown but not burned.

In a small bowl combine the ⅓ cup of toasted oats and ⅓ cup of Scotch whiskey and mix together. Set in the fridge for at least 1 hour to soak and chill.

Next, toast the remaining ¼ cup of oats until they are slightly browned and set aside to cool.

In a medium bowl, add in the whole raspberries, and crush the raspberries with a fork. Be sure to not over mash.

Add the sugar, honey, and scotch whisky to the raspberries, mix well and set aside.

Then, in a large bowl, using a handheld mixer, whip the heavy cream until it starts to thicken.

Then add in the Tablespoons of honey and whisky and whip until stiff peaks form, then fold in the whiskey-soaked oats into the whipped cream.

Time to assemble the Cranachan. To start, fill the bottom of your glass with a layer of raspberries to coat the bottom. Next, add the whipped cream mixture and sprinkle a generous amount of the toasted oats. Repeat these steps.

Finally garnish with whole raspberries, serve, and enjoy!

The way I like to make this dish is in individual cups, that way I don’t have to share my dessert, ha. But you can also use a trifle dish or something similar to make one large Cranachan and serve it more family style. If you are looking for a more traditional way to serve this delicious Scottish dessert, then you can set out all of the ingredients before assembly and have each person assemble their own dessert.

What type of Scottish Whiskey should I use?

When it comes to choosing the whiskey for this Scottish Cranachan recipe here is what I recommend. In order to not overpower the dish with a strong, smoky, or peaty, whiskey taste, choose a lighter Scotch Whisky that will perfectly pair with the rest of the ingredients. I use the Dalwhinnie 15 Year for this recipe, but you can also check out this list of light whiskeys to use.

Storage Information

You can store this recipe in an airtight container in your fridge for 2-3 days. With the whiskey added in and it having a lower freezing temperature, I do not recommend freezing this recipe.

More dessert recipes you have to try:

• Easy German Chocolate Pot de Creme
• Lavender Creme Brulee for Two
• Mango Cheesecake Parfaits
• French Apple Cake
• Danish Kringle
• Vegan Oatmeal Chocolate Chip Cookies