The Scottish are well-known for their love of drinking whisky. But whisky is not just for drinking. Scots try to incorporate it into their cooking too.

It is poured over haggis; salmon is marinated in whisky; make a Scotch coffee with a dram; a wee nip can be added to marmalade, cakes and desserts. However, the most delicious use of whisky for me, is Cranachan, the King of Scottish desserts.

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Prepared using beautiful Scottish produce, Cranachan combines heather honey, raspberries, cream and oats with whisky to produce a rich creamy dessert that is also quite light, and definitely moreish.

The ingredients for Cranachan including fresh raspberries, cream, honey, toasted oats and whisky — The ingredients for Cranachan

HIstory of Cranachan

Cranachan is based on the old Scottish breakfast of crowdie which was made with oats and crowdie cheese – a type of Scottish soft curd cheese using skimmed cow’s milk. To celebrate the harvests in June in Scotland, when the raspberries were at their best, the crowdie was embellished with raspberries and honey.

Cranachan is now served all year round and is particularly popular after a heavy meal like haggis or a Burns Supper in January but is equally delicious in the summer when Scottish raspberries are plentiful.

The recipe for Cranachan is very simple to make, but variations have replaced the raspberries with orange, mixed berries or other fruits adding chocolate and even replacing the whisky for rum and introducing raisins. This for purists is almost sacrilegious.

Cranachan

Delicious creamy dessert with honey, whisky, raspberries and toasted oats

Print Recipe

Prep Time 15

Cook Time 5

Course Dessert

Cuisine Scottish

Servings 4 servings

Equipment

grill
sieve
whisk

Ingredients

2 tbsp medium oatmeal
300 grams raspberries preferably Scottish
1 tsp caster sugar to taste
350 ml double cream
2 tbsp honey preferably heather honey
2-3 tbsp whisky to taste

Instructions

Spread the oatmeal out on a baking tray and place under the grill. Toast until golden brown and has a right nutty smell. Set aside to cool.
Crush the raspberries and pass through a sieve until you have as much pureé out but leave behind the pips. Slowly sweeten with the caster sugar to taste
In a clean bowl, whisk the double cream until it starts to thicken. Gently stir in the honey and the whisky. Taste and add more of either if needed. Don't over whip.
Once the oatmeal is cooled, stir in the oatmeal. The mixture should be quite stiff and if not whisk it lightly.
Divide the between the 4 serving dishing, alternating the cream with the pureé and remaining raspberries. Pop in the fridge to chill before serving.
Enjoy!