Scottish Delights: Cranachan


In recent weeks, our travel section has explored the Cairngorms and Loch Lomond. Now it’s time to enjoy a taste of the Highlands. Get ready to make a dessert that is simple, light, and elegant. It also includes some of Scotland’s finest produce. Next time you need a delicious dessert, look no further than cranachan.


This traditional Scottish dessert features fresh raspberries, thick cream, local honey, whisky, and oatmeal. Some modern recipes substitute granola and/or strawberries. But here at British Food and Travel, we see no reason to mess with perfection.


Serves 2

1 oz steel cut oatmeal

6 oz fresh raspberries

1/2 pint double cream

3 tbs Scotch whisky

1 tbs honey

Toast the oatmeal in a frying pan for a few minutes. Take care not to leave for too long as it can burn very easily. Remove from the heat immediately and transfer to a separate bowl.

Keep 4 raspberries to one side. Put the others in a dish and mash with a fork.

In another bowl, whip the cream and whisky together until the cream is thickened and forming peaks. Carefully fold in the honey and oatmeal.

To assemble the cranachan, put some of the raspberries in individual glass dishes. Either use alternating layers of raspberries and cream, or all the raspberries and then top with the cream. Finish off with the reserved raspberries and, if you want, sprinkle with a little extra oatmeal or a drizzle of honey.

Chill until ready to serve. A few pieces of buttery shortbread make an excellent accompaniment.

Having trouble finding any of the ingredients you need? Look no further than the British Corner Shop – there’s a link on the right of this page. They ship within the UK and worldwide, so wherever you are, you never need to go without your favourite shortbread or baked beans ever again!




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