This traditional Scottish dessert makes a superb ending to any meal.
Vegetarian. Hands-on time: 15 mins. Total time: 15 mins.
Contributed by (October 2005).
Cranachan is a traditional Scottish dish, made from local ingredients. It was formerly eaten as a dessert at harvest time when raspberries were plentiful. Today, it's a popular item on the menu at weddings and other celebration meals, and especially at Burns Night suppers, which are held across Scotland around January 25.
Cranachan is sometimes called crowdie cream, because it was originally made with a soft Scottish cheese known as crowdie. If you prefer to make it that way, replace the cream in this recipe with any curd cheese or light cream cheese, mixed with a little milk. But the version given here is far superior.
You can use any kind of whisky in the recipe, but for the really authentic touch, drambuie would be the best choice. This is a malt whisky, flavored with honey and herbs, produced on the Isle of Skye. If you prefer an alcohol-free cranachan, use a few drops of vanilla essence instead.
The quantities given here will make about four servings.
- 2/3 cup (2 oz, 50 g) medium oatmeal
- 1½ cups (12 fl oz, 360 ml) heavy (double) cream
- 2 tbsp. honey
- 2 tbsp. whisky
- 2½ cups (10 oz, 300 g) fresh raspberries
Start by placing the oatmeal in a dry pan or skillet. Toast it on a medium heat, turning often until it's a golden brown. This should take 10 to 20 minutes. Leave it to cool.
Whisk the cream until it is just stiff. Stir in the honey, whisky and oatmeal. Gently stir in the raspberries, setting a few aside for decoration. Chill for at least half an hour before serving.
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Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
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For fan-assisted ovens, reduce the temperature by 20F or 10C.