📝 About This Recipe
Often called 'the undisputed king of Scottish desserts,' Cranachan is a celebration of the country’s finest natural larder: heather honey, sharp raspberries, toasted oats, and a kick of single malt whisky. Originally a breakfast dish for harvest workers, it has evolved into a sophisticated, cloud-like pudding that balances creamy sweetness with nutty texture. This recipe captures the authentic spirit of the Highlands, offering a sensory journey through Scotland's rich culinary heritage.
🥗 Ingredients
The Toasted Oats
- 60 grams Pinhead oatmeal or coarse steel-cut oats (rolled oats can be used for a softer texture)
- 1 tablespoon Demerara sugar (for a slight caramel crunch)
The Whisky Cream
- 500 ml Double cream (heavy cream) (must be very cold)
- 3-4 tablespoons Highland Single Malt Whisky (choose one with honey/heather notes like Dalwhinnie)
- 3 tablespoons Scottish Heather Honey (plus extra for drizzling)
- 1/2 teaspoon Pure vanilla paste (optional, for depth of flavor)
The Fruit Layer
- 350 grams Fresh Scottish raspberries (divided into two portions)
- 1 teaspoon Caster sugar (for macerating the berries)
- 4-6 sprigs Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
Place a heavy-bottomed frying pan over medium heat. Add the oatmeal and toast it, stirring constantly to prevent burning.
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2
Once the oats begin to smell nutty and turn a light golden brown (about 3-5 minutes), sprinkle the Demerara sugar over them.
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3
Continue to stir for another 1-2 minutes until the sugar melts slightly and coats the oats in a thin, crunchy glaze. Immediately remove from the heat and spread onto a cold plate to stop the cooking process.
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4
Take half of the fresh raspberries (about 175g) and place them in a small bowl with the teaspoon of caster sugar.
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5
Using the back of a fork, gently crush the berries into a rough purée. You want some texture remaining, not a smooth coulis.
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6
In a large, chilled mixing bowl, pour in the cold double cream and vanilla paste.
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7
Whisk the cream until it just begins to thicken. It should be at the 'soft peak' stage—where the cream holds its shape but the tips fold over when the whisk is lifted.
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8
Slowly fold in the whisky and the heather honey using a large metal spoon or spatula. Be careful not to over-whisk, as the alcohol can cause the cream to grain or turn to butter quickly.
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9
Reserve a tablespoon of the toasted oats for garnish. Gently fold the remaining oats into the whisky cream.
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10
Prepare your serving glasses (traditional whiskey tumblers or tall dessert glasses work best). Start with a small spoonful of the crushed raspberry purée at the bottom.
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11
Follow with a generous layer of the whisky-oat cream, then a few whole raspberries.
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12
Repeat the layers until the glass is full, finishing with a smooth layer of cream on top.
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13
Garnish the top with the reserved toasted oats, a final drizzle of heather honey, and one or two perfect whole raspberries.
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14
Chill in the refrigerator for at least 30 minutes before serving. This allows the oats to soften slightly and the flavors to meld beautifully.
💡 Chef's Tips
Use high-quality Scottish Heather Honey; its floral, slightly bitter notes are essential for the authentic taste. Do not over-toast the oats; they can turn from nutty to bitter in a matter of seconds. If you prefer a non-alcoholic version, replace the whisky with a tablespoon of orange juice or extra honey. Always use the coldest cream possible to ensure a stable, voluminous whip. For the best texture, serve within 2-3 hours of assembly so the oats retain a slight 'bite' and don't become mushy.
🍽️ Serving Suggestions
Serve in traditional crystal whisky tumblers for an elegant, rustic presentation. Pair with a small 'dram' of the same single malt whisky used in the recipe. Accompany with a piece of buttery Scottish shortbread on the side for extra indulgence. Enjoy as a grand finale to a Burns Night supper or a celebratory Sunday roast. A hot cup of strong Earl Grey tea provides a lovely citrusy contrast to the rich cream.