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Cranachan is a very quick, easy dessert, with oats, raspberries, cream, malt whisky and honey. Although you do need to let it chill a while before you tuck in...
Prep Time 15 mins
Chilling time 1 hr
Course Dessert
Servings 4 people


  • Frying pan
  • Wooden spoon
  • Fork
  • Food processor (optional)
  • Large mixing bowl
  • Whisk
  • Tablespoon
  • Large glass bowl or individual serving bowls/glasses


  • 50g steel cut or pinhead oats
  • 250g raspberries
  • 400ml double cream
  • 3 tbsp runny honey
  • 2 tbsp malt whisky


  • Heat the frying pan until hot, but not burning. Add the oats and, while stirring, toast until they have a light, nutty smell and begin to change colour - don’t leave the oats unattended as they can quickly burn. Remove immediately from the pan to stop them cooking.
  • Set aside a handful of raspberries for serving.
  • Crush the remaining raspberries with a fork or pulse them briefly in a food processor to create a thick thick purée.
  • Whisk the cream and whisky in a large mixing bowl to form stiff peaks.
  • Fold in the 2 tablespoons of honey, followed by the toasted oats.
  • Layer the cranachan into a large glass bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of cream.
  • Chill for at least an hour.
  • When you are ready to serve, top with the whole raspberries and drizzle over the remaining honey.
Keyword Burns Night, Dessert