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Raspberry cranachan recipe

Raspberry cranachan recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Raspberry desserts

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

232 people made this

IngredientsServes: 4

  • 5 tbsp porridge oats
  • 150 ml (5 fl oz) whipping cream
  • 150 g (5 1/2 oz) fromage frais
  • 2 tbsp clear honey
  • 2 tbsp whisky
  • 400 g (14 oz) raspberries

MethodPrep:35min ›Ready in:35min

  1. Preheat the grill to high. Line the rack in the grill pan with foil and spread the oatmeal over the foil. Toast under the grill for about 3 minutes, stirring once or twice, until the oatmeal is golden. Set aside to cool for about 15 minutes.
  2. Put the cream and fromage frais in a bowl and whip together until thick. Stir in the honey and whisky, then fold in 4 tbsp of the toasted oatmeal.
  3. Reserve a few raspberries for the decoration. Layer the remaining raspberries with the cream mixture in 4 glass serving dishes, starting with raspberries and ending with a layer of the cream mixture.
  4. Decorate each dessert with a sprinkling of the remaining 1 tbsp toasted oatmeal and the reserved raspberries. Serve immediately (or keep in the fridge for up to 1 hour before serving).

Some more ideas

Instead of raspberries, use other fresh fruit such as mixed berries, sliced peaches or nectarines, or a mixture of raspberries and peaches. * Replace the whisky with brandy, or with orange or apple juice.

Plus points

A pudding such as this is usually made with double cream. Whipping cream is lower in fat and calories than double cream and mixing the cream with fromage frais reduces the fat content even further. * Since ancient times honey has been used as a food, a sweetener and a preservative. Honey is sweeter than sugar due to its fructose content, and it is lower in calories on a weight for weight basis because it has a higher water content.

Each serving provides

A, C * B1, B2, B12, E, folate, calcium, copper, iron, zinc

Recently viewed

Reviews & ratingsAverage global rating:(10)

Reviews in English (12)

Used different ingredients.Fromage Frais wasn't around when I was young in Scotland so its traditional to use all cream. Also, instead of using whisky & so much sugar, we used a Whisky Liqueur such as Drambui or Glayva. To get the proper nutty flavour, never be tempted to use porridge oats but always the real oatmeal.-24 Jan 2011

Absolutely delicious! I have made this a few times and usually replace the fromage frais with reduced-fat creme fraiche, it tastes wonderfully creamy without being too rich or 'greasy'. It's also nice with layers of warm apple stewed in brown sugar. It's become a real favourite in our house!-19 Feb 2012

Used different ingredients.I used all whipping cream (another 150ml ) instead of the frommage fraise-14 Jan 2009

Raspberry Cranachan

Raspberry Cranachan is a typical Scottish dessert dating back to the 18th century. It’s a very quick & simple dish to prepare, not to mention delicious. We usually dish it up annually as the perfect Burns Night supper dessert. Serve with heart shaped shortbread and you’ve got yourself an equally elegant & refined Valentine’s dessert!

You could probably describe this dessert as the purest form of a trifle where stodgy cake is replaced by toasted oatmeal. The silkiness of the cream contrasts perfectly with the crunchiness of the oats and the sharp tang of whisky is perfectly offset with the sweetness of the raspberries. This really could be the most perfect dessert. Elegant, decadent yet simple!

Raspberry Cranachan


This Raspberry Cranachan recipe is from Rick Stein’s “Food Heroes” recipe book and there are just five ingredients:

  1. fresh raspberries
  2. double cream
  3. honey (preferably heather honey)
  4. toasted pin head oatmeal
  5. whisky

I’ve never found heather honey in Hong Kong so I always use my raw honey. You can also use any good whisky – be it Scottish, American or Japanese. Last year I used Woodford Reserve Kentucky Bourbon, but this year I may use my Japanese whisky from the Nikka distillery which I visited late last year. The pinhead oatmeal I bought from a Wellcome superstore. I think you could also source this from iherb. A common pet peeve about shopping in Hong Kong is that you can only find Double Cream around Christmas time. For this recipe I end up having to buy Whipping Cream instead. Just be careful not to over whisk otherwise it will curdle.

What is Burns Night?

In case you’re wondering, Burns Night is a celebration of the life of the famous Scottish poet, Robbert Burns. It is celebrated annually on the 25th January, the anniversary of his birth. It’s said this tradition was started by five of his close friends five years after his death in 1796.

Although we are not Scottish we do love any excuse for a gathering and celebration, especially as Christmas seems an age ago!

We’ve been celebrating Burns Night by hosting or going to a Burns night supper with friends for many years now. It’s such a great excuse to eat Haggis, drink whisky and be merry. A traditional Burns night menu generally consists of Haggis (lamb, beef, oats, onions and spices wrapped up in a sheep’s intestine – tastes better than is sounds, promise!), sausages, neeps & tatties (mashed turnips or swede & potatoes) and gravy, which all get washed down with a good dram of Scotch whisky! It’s especially fun if you have a theatrical friend to ceremoniously address the haggis and usher in the the meal with The Selkirk Grace.


This Raspberry Cranachan recipe is so quick easy to make that you’ve still got time to make this tonight.

Serve with a dram of whisky and scottish shortbread!

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Recipe Summary

  • ½ cup rolled oats
  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 cup fresh berries
  • 1 tablespoon dark rum (Optional)
  • 4 fresh mint leaves for garnish (Optional)

Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.

In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.

Can I make cranachan in advance?

Yes, you can make cranachan one day in advance. Although I prefer to serve it right away after layering all ingredients, you can cover the glasses with some beeswax food wraps and store it in the fridge overnight. Just remember to take it out of the fridge 15 minutes before serving.

Also, if you’re looking for an inspiration for more delicious desserts, you should check next recipes:

Have you ever heard of this Scottish recipe before? What is your favorite dessert to make with raspberries? Do you have any suggestions, questions, or comments about this recipe?

Feel free to e-mail me, write your opinion in the comment section here below the recipe, talk with me on Instagram, or Facebook. If you give a try to any of my recipes, don’t forget to send me a photo or tag @foodandmoodblog on social media!

Raspberry cranachan

Toast the oatmeal in a dry frying pan, toosing occasionally, until golden brown. Leave to cool.

If using the raspberry jam this can be used to flavour the cream or it can be dribbled through the cranachan warm. Dissolve the jam in the water. Once the jam has dissolved, strain through a tea strainer/sieve. This now has a ‘jam coulis’ consistency.

Whisk the double cream, caster sugar and whisky together until lightly whipped. Fold in the toasted oatmeal. Divide half of the raspberries between four glasses. Spoon a little of the ‘jam coulis’, if using, or liqueur, if using, on top of each.

Half-fill each glass with cranachan cream mixture before sitting the remaining raspberries on top. Spoon more ‘jam coulis’ or liqueur on top of the raspberries before topping and finishing with the cranachan mix. Smooth the top of each cranachan cream.

To finish, dust each pudding with icing sugar before serving. The pudding can be eaten immediately or refrigerated until needed. Only dust with icing sugar when ready to eat.

Christmas pudding and raspberry cranachan recipe

This twist on a Scottish dessert is a great way to make Christmas pudding go further for those cosy days after the main event has been and gone. Cranachan (pronounced kran-a-kan) is a traditional dessert recipe that combines the wonderful smoky flavour of toasted oats with the richness of whiskey and sweet honey – all helped along with a good dollop of freshly whipped double cream. To cut through the rich cream and boozy feel, we’ve added a sharp compote and some fresh berries. Raspberry cranachan is a traditional version of this simple pud, but you could mix it up and use any berries that are in season. You can think of a raspberry cranachan as a Scottish winter Eton Mess! Cranachan is a popular choice for a Burns night supper, but our Christmas pudding and raspberry cranachan is a great option for late December dinner parties when you’ve still got leftover pud to use up. The fiery whisky gives this crowdpleasing dessert a real kick, but could be omitted to make it more family friendly. If you don’t like whisky, this could also work with leftover Bailey’s from the Christmas season – if you have any!

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

Dairy-Free Coconut Cream & Raspberry Cranachan

Burns night is coming up at the end of the month and what better excuse to come up with some traditional Scottish food with a vegan twist!

But what the hell is Cranachan? Cranachan is a raspberry, cream, oat and whisky pudding which can be eaten to celebrate Burns night. Or any other time you want a sweet and creamy pudding!

I can&rsquot take full credit for this idea though, my lovely friend Lucy came up with the suggestion.

An old school friend who moved to a small island in Scotland (so beautiful!) when she was 13, so she&rsquos my knowledge of all things Scottish! Oh, and she also happens to be vegan. Next on the list, vegan haggis!

To make this dairy free I made whipped coconut cream and used maple syrup instead of honey, which is traditionally used. There is no baking required for this recipe, unless you fancy making your own granola.

As always if you make this vegan raspberry and coconut cranachan be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!


Vary And Enjoy!

This isn’t a recipe to take too literally – take the quantities as a guide only and adapt to suit your tastes. For example you may like more (or less) whisky in your cream. Taste as you go and adjust as appropriate. If you don’t have quite the amount of raspberries, or cream – that doesn’t stop you making the dessert.

You can also use frozen (thawed) raspberries if you can’t get hold of fresh. You can substitute other berries (strawberries, blackberries) if you don’t mind going away from tradition. The same is true of the whisky – use rum, brandy or sherry.

And the presentation doesn’t have to be perfect either!

Vegan Cranachan

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Pudding
  • Method: No-Bake
  • Cuisine: Vegan, Dessert


A vegan take on the lovely Scottish classic cranachan, with layers of sweet raspberries, whipped cream, oats, and a optional hint of whiskey.



  • 1 ½ cups fresh sweet raspberries (about 170gr)
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar (or more, to taste)

Whipped Cream

  • ⅔ cup coconut cream from can of chilled full fat coconut cream*
  • 2 tbsp maple syrup (to taste)
  • ½ tsp pure vanilla extract
  • optional: ½ tbsp whiskey (or more, to taste)


1. OATS: Spread the oats over a skillet and sprinkle evenly with the coconut sugar. Toast, stirring frequently until the oats are nicely toasted and the coconut sugar begins to melt and lightly cluster some of the oats together. Set aside.

2. RASPBERRIES: Set aside 4 raspberries for garnish. Place all remaining raspberry layer ingredients in a small bowl and mash together with a fork. You want to leave some texture to them, so no need to fully puree. Taste the raspberry mixture and make sure it is sweet, if your raspberries are too tart, add more coconut sugar to taste. Set aside.

3. WHIPPED CREAM: whip the coconut cream with a hand mixed until fluffy, then add in the maple syrup and whiskey (if using) briefly mix again to combine. Reserve about a tbsp of the toasted oats mixture for garnish, and gently fold the rest of the oats into the whipped cream with a spoon.

4. ASSEMBLY: Use 2 glasses (or 8oz mason jars) to assemble the cranachan. Fill the glasses with alternating layers of the whipped cream and oats mixture and the raspberry mixture, ending with a layer of whipped cream on top. Sprinkle with the oats and fresh raspberries set aside for garnish. Serve immediately.


*Coconut whipped cream can be made at home from a can of full fat (aka “regular” coconut milk, not “lite”). I like the Thai Kitchen brand best for this purpose, and for this recipe I used two of the small 160 ml can. Chill the cans in the fridge overnight, which will cause the cream to separate in the can and firm up near the top (when you open the can you’ll see firm firm white stuff gathered at the top — you should get about 2/3 cup of it). You want to scoop out this solid white cream only into a mixing bowl, taking care not to scoop any of the coconut water along with it (as it will make your whip runny and not stiff). Note that it’s very important for the full fat coconut milk can to be chilled first so it separates. If the solids aren’t this thick when you open the can, the whip isn’t going to work as well and will be too runny:

Watch the video: Traditional Scottish Cranachan Recipe u0026 Cook With Me:


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