• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • July 4th Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
Home » Recipes » British Recipes

Traditional Cranachan Recipe

Published: Jan 6, 2023 · Modified: Jan 25, 2025 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

295 shares
  • 16
Jump to Recipe

Want a great way to enjoy raspberries? Look no further than this traditional Scottish dessert: cranachan. You'll love each bite of raspberries, toasted oats, and cream flavored with whisky and honey.

Looking for more delicious Scottish recipes? You'll love this Scottish steak pie and these crispy Scottish oatcakes!

three servings of cranachan with two spoons and a whisky bottle
Jump to:
  • About
  • Why This Recipe Works
  • Ingredients
  • How to Make Cranachan
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other British Recipes
  • Recipe
  • Comments

About

Despite its current fame as one of the best Scottish desserts, it originally started as a breakfast dish made with crowdie (a cow's milk cheese), oats, and honey. Raspberries were added when they were in season (around June).

Over time, cranachan became Scotland's version of England's Eton mess, and was eventually turned into a dessert. It's now more commonly made with whipped cream instead of crowdie. You'll enjoy eating this because it celebrates of some the best-known Scottish foods: raspberries, oats, heather honey, and whisky.

Why This Recipe Works

  • There's a clever way to substitute the Scottish raspberries. Scottish raspberries are famed throughout the UK for their sweeter flavor, which is due to Scotland's longer days and slower ripening. Since these berries aren't available in the US, we used organic berries and added a little sugar to imitate the sweeter flavor of Scottish berries.
  • It's made with steel cut (pinhead) oats. This is the traditional type of oats used in this dessert, and they add lots of texture!
  • Use heather honey if you can. This Scottish-made honey has a unique flavor, which brings another layer of authenticity to this dessert.

Ingredients

glass bowls of ingredients for cranachan

Wondering what you need to make your own amazing cranachan? Fortunately, there's only a few simple ingredients you need!

  • Raspberries: Unfortunately, we can't get the amazing fresh Scottish raspberries in the US that make this dessert extra special, but don't worry! Simply add a little sugar to the mashed berries to simulate the sweeter Scottish ones.
  • Oatmeal: The traditional choice is to use steel cut oatmeal, which is known as pinhead oatmeal in the UK. Some people prefer the rolled porridge oats or medium oatmeal instead, but we like the texture of the pinhead oats.
  • Whisky: Obviously, choose a good scotch, and make sure that it's unpeated and has a sweet, fruity finish. (Some people like the earthy, smoky flavor of a peated whisky in cranachan, but an unpeated whisky does blend better with the cream and berries.) Either single malts or blends work well, but we used a single malt with good results.
  • Cream: Standard heavy cream (double cream in the UK) is the best choice here.
  • Honey: Use Scottish heather honey in the cream, which has a lovely flavor. If you can't get heather honey, use the best quality runny honey (not creamed honey). We used a good quality local honey.

See recipe card for full information on ingredients and quantities.

How to Make Cranachan

Gather the ingredients for the cranachan.

toasting the oatmeal and crushing the raspberries
  1. Spread the oatmeal on a small cookie sheet and toast it under the broiler for 3-4 minutes, or until it's lightly browned and smells nutty. Let it cool completely on the pan. (image 1)
  2. Mash all the raspberries (except 12 for garnishing later) in a large bowl, then stir in the sugar and set aside to macerate while you make the cream. (image 2)
whisking the cream and layering the cream and oats in a glass
  1. Pour the cream into a large mixing bowl and beat until soft peaks form. Add the whisky and honey, then taste and adjust as desired. Beat the mixture until stiff peaks form. (image 3)
  2. Layer the cream, oatmeal, and raspberries in heavy-based whisky glasses. Start with a layer of cream, then toasted oatmeal. For the best presentation, consider piping the cream and raspberries. (image 4)
assembling cranachan in glasses
  1. Add a layer of the crushed raspberries, then repeat the layers again. (image 5)
  2. Garnish each cranachan with toasted oatmeal and 3 fresh raspberries. Serve immediately for a crunchy cranachan, or chill in the fridge for 1-2 hours to allow the oatmeal to soften. (image 6)

Recipe FAQs

What is the most famous Scottish dessert cranachan made of?

Cranachan is made from quintessential Scottish ingredients: raspberries, oats, honey, and Scottish whisky. Traditionally, cranachan was made with crowdie, a cow's milk cheese, instead of the whipped double cream that's used now. It's traditional to use Scottish pinhead oats (known as steel-cut in the US) and heather honey in this dessert.

What is the meaning of cranachan?

Known as the "king of Scottish desserts," cranachan's name is the Scottish Gaelic term for "churn." This is because the dessert was originally made with a cow's milk cheese called crowdie instead of whipped cream.

Is cranachan a parfait?

No, cranachan isn't a parfait, although it does resemble the American version of parfait. The traditional French parfait is a frozen dessert made from egg custard, while the American version is made from yogurt layered with granola and fruit. Parfait in the UK can refer to pâté sweetened with liqueur.

How do you pronounce the Scottish dessert cranachan?

Although cranachan looks like it would be tricky to say, fortunately it's quite simple to pronounce! Phonetically, it's pronounced KRAN-ah-kin.

How do you store cranachan?

Make Ahead: It's best to eat cranachan right away after assembling it, but you can toast the oats and mash the raspberries ahead of time. Then, simply whisk the cream mixture and assemble the cranachan when you're ready to eat them.
You can also assemble the cranachan and chill them for 1-2 hours to allow the oats to soften and the flavors to meld. Don't allow them to sit much longer than this, or they'll become soggy and unappetizing.
Soaking the Oats: Some people prefer to soak three quarters of the toasted oats overnight in whisky, then fold the soaked oats into the whisked cream the following day.

Serve

Cranachan was originally served as a breakfast food year round in Scotland, with the raspberries added when they were in season (June). Since imported raspberries can be available year round, this dessert is served on St. Andrew's Day or at any Scottish celebration. It is also often served as the dessert at a Burns Supper, which are held every January 25 to celebrate the life of Scotland's best known poet, Robert Burns.

It's popular to serve all the components of the cranachan separately to allow each guest to assemble their own cranachan according to their tastes. Alternatively, you can assemble them all in your kitchen and serve them already made to your guests.

If you're looking for other Scottish recipes, make sure to try our recipes for gluten free ratafia biscuits, Scottish steak pie, vegetarian haggis, Scotch broth, and mince and tatties.

spoonful of cranachan with a glass of cranachan.

Expert Tips

  • The ingredients in cranachan are quite simple, so make sure you're using the best quality ingredients (preferably Scottish if you can get them).
  • Add a little sugar to the mashed raspberries to simulate the sweeter Scottish ones.
  • Use steel cut oats (pinhead in the UK) for the best texture. Some people prefer using rolled porridge oats or medium oatmeal, but we like the texture of pinhead.
  • Choose a good, unpeated scotch with a sweet, fruity finish. Either single malts or blends work well; we used a single malt.
  • Use Scottish heather honey if you can get it, or a good quality runny honey (not creamed honey).

Other British Recipes

  • sliced Lincolnshire plum bread on a white platter.
    Lincolnshire Plum Bread
  • slice of corned beef pie on a plate with a fork.
    British Corned Beef Pie
  • holding a forkful of Scottish steak pie.
    Scottish Steak Pie
  • figgy pudding on a white plate.
    Traditional Figgy Pudding Recipe

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

three glasses of cranachan

Traditional Cranachan Recipe

This tasty cranachan is a celebration of Scottish flavors: raspberries, oats, heather honey, and whisky. You only need a few simple ingredients to make this mouthwatering dessert for St. Andrew's Day, Burns Night, or any celebration!
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Dessert
Cuisine: Scottish
Prep Time: 30 minutes minutes
Cook Time: 4 minutes minutes
Total Time: 34 minutes minutes
Servings: 4
Calories: 575kcal
Author: Brooke & Emma

Ingredients
 

  • ½ cup steel-cut (pinhead) oats
  • 1 pound fresh raspberries, preferably Scottish
  • 2 teaspoons sugar, optional; omit if using Scottish raspberries
  • 1 ¾ cup heavy whipping cream (double cream)
  • 3 tablespoons runny honey, preferably Scottish heather honey
  • 3 tablespoons unpeated Scottish whisky, single malt or blended

Equipment

  • electric mixer
  • lowball glasses
Keep your screen on while you work!

Instructions

Preparing the Cranachan

  • Spread the oats on a small baking tray and toast them under the broiler on high in the upper third of the oven for 3-4 minutes, or until they are browned and smell nutty. Stir them halfway through, and watch them closely to prevent burning.
  • Optional: Soak three quarters (64g) of the oats in ⅓ cup (78 ml) of whisky overnight. Reserve the remaining toasted oats for garnish.
  • Reserve 12 of the best-looking raspberries for garnish, then crush the remaining berries in a large bowl. If you're not using sweet Scottish raspberries, add the sugar and stir well, then set aside to macerate.
  • Pour the cream into a large mixing bowl and beat with a mixer until it holds soft peaks. Add the whisky and honey, then beat until combined. Adjust amounts of whisky and honey to taste, then beat until the mixture holds stiff peaks.

Serving the Cranachan

  • For layered cranachan, pipe or spoon a layer of the whisky cream into the bottom of four heavy-based, lowball whisky glasses. Sprinkle with the toasted oats, then add a layer of the raspberry mixture, then add another layer each of cream, oats, and raspberry.
  • For all-in-one cranachan, fold three quarters of the toasted oats (or all of the whisky-soaked oats) into the cream mixture, reserving the rest for garnish. You can also fold in the raspberry mixture if you like, or layer it with the cream.
  • Alternatively, you can keep all the ingredients separate and allow each guest to assemble their own cranachan they way they like best.
  • Garnish each glass with a sprinkle of toasted oats, a drizzle of honey, and three fresh raspberries.
  • Serve immediately for a crunchy cranachan, or chill in the fridge for 1-2 hours to allow the oats to soften before serving.

Video

Notes

  • The ingredients in cranachan are quite simple, so make sure you're using Scottish ingredients or at least the best quality ones you can get.
  • Raspberries: Scottish raspberries aren't available in the US, but don't worry! Simply add a little sugar to the mashed berries to simulate the sweeter Scottish ones.
  • Oatmeal: The traditional choice is to use steel cut oats (pinhead in the UK). Some people prefer using rolled porridge oats or medium oatmeal instead, but we like the texture of pinhead.
  • Whisky: Any good scotch will work well here; just make sure that it's unpeated and has a sweet, fruity finish. (Some people like the earthy, smoky flavor of a peated whisky in cranachan, but an unpeated whisky does blend better with the cream and berries.) Either single malts or blends work well; we used a single malt.
  • Honey: Use Scottish heather honey in the cream, which has a lovely flavor. If you can't get heather honey, use a good quality runny honey (not creamed honey). We used local honey.

Nutrition

Serving: 1cranachanCalories: 575kcal (29%)Carbohydrates: 45g (15%)Protein: 8g (16%)Fat: 40g (62%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 118mg (39%)Sodium: 30mg (1%)Potassium: 279mg (8%)Fiber: 10g (42%)Sugar: 23g (26%)Vitamin A: 1568IU (31%)Vitamin C: 30mg (36%)Calcium: 108mg (11%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Southern Pimento Cheese
Vegetarian Haggis »

Reader Interactions

Comments

  1. Alex

    January 06, 2023 at 4:19 pm

    5 stars
    When you take your first spoonful, you taste the tart raspberry and the light aftertaste of the whisky. The raspberry seeds and oats add a nice crunch to the soft cream.

    Reply
    • Emma

      January 06, 2023 at 4:20 pm

      Thanks for your kind comment, Alex!

      Reply
  2. Beth

    January 06, 2023 at 4:18 pm

    5 stars
    This is a lovely, light dessert. The raspberries go wonderfully with the airy cream and the crunchy oats. Very unique and delicious!

    Reply
    • Emma

      January 06, 2023 at 4:20 pm

      I'm so glad that you enjoyed the cranachan, Beth!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Celebrate July 4th with Sour Cream Pound Cake!

slice of sour cream pound cake on a white plate

July 4th Recipes

  • large white bowl filled with cowboy caviar
    Cowboy Caviar
  • baked muffaletta bread sliced in half on a cutting board.
    Perfect Muffaletta Bread
  • bowl of Chick-fil-A market salad with forks
    Copycat Chick-fil-A Market Salad
  • slice of sour cream pound cake on a white plate
    Sour Cream Pound Cake

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour