Scottish Cranachan Dessert
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Cranachan Scottish Dessert

Course: Dessert
Cuisine: Scottish
Servings: 4 servings
Author: Kathryn Raaker


  • 3.5 oz Irish/Scottish steel cut/pinhead oats (Divided: 1/3 cup and 1/4 cup) Toasted
  • 1/3 cup Scotch whisky (I used Glenfiddich (or use a top quality brand)
  • 2 cups fresh raspberries
  • 3 Tbsp Scotch whisky Divided
  • 3 Tbsp organic raw honey Divided
  • 2 tsp sugar
  • 2 cups organic heavy whipping cream it’s important to use good quality whipping cream
  • 4 Whiskey Glasses or Dessert Glasses


Overnight Oats

  • The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.

Oats and Berries

  • When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
  • Now, choose a few choice raspberries to decorate the tops and set them aside.
  • Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) :)
  • This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
  • Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.


  • At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).