Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Scottish Cranachan – Best of British

Scottish Cranachan with Highland Shortbread.

Dessert, Scottish | 6th July 2012 | By

A delicious dish of toasted oatmeal, whipped cream, honey, whisky and raspberries. Scottish cranachan is quick and easy to make and deserves to be better known than it actually is. Serve it as a special occasion dessert.

Janice of Farmersgirl Kitchen started us off with a very mastercheffy interpretation of cranachan. But there’s no way I ‘m attempting to compete with that. Even before I’d seen her entry, however, it was my first thought when I knew the next Best of British challenge was going to be Scotland.

It’s been on my list of things to make for years AND I wasn’t going to miss this opportunity to give it a whirl. For the uninitiated cranachan is a traditional Scottish celebration dish consisting of oatmeal, whipped cream, honey & whisky and sometimes raspberries. My version has raspberries.

For the Love of Bonnie Scotland

After Cornwall, Scotland is my second love. I’ve spent many a family holiday there over the years. One of my aunts lived in Stirling and we would make the long journey up from Cornwall to stay with her at least twice a year. The Castle, Bridge of Allan, Wallace Monument and nearby hills are not something I’m ever likely to forget.

Stirling Castle

Stirling Castle

She later moved to Edinburgh which was already full of family stories from my mother who was a student nurse there. And from what I can gather got up to plenty of high jinks. Edinburgh is my favourite city anywhere, I just love the way there is a great big mountain stuck right in the middle of it. King Arthur’s seat, as it is known, is the core of an ancient volcano.

We also had family in Fort William for a while and spent hours walking the surrounding hills, although I only got to climb Ben Nevis once. It’s the kind of wild remote beauty that I seem to crave.

Anyway, this is rather a rambling way of saying that I wasn’t going to miss this Scottish challenge!

Scottish Cranachan

Cranachan makes a fine note to finish off a Burn’s Night supper or to indulge in at Hogmanay. But it’s actually best served in the summer months when Scottish raspberries are in season.

Sadly my raspberries weren’t Scottish and I can’t claim that they swam down the West Coast to Cornwall as Janice did with her mackerel. But it is my version of a Scottish classic and I did use a good Scottish single malt whisky. I can no longer remember where I acquired it from, but I had a miniature bottle which was waiting for just such an occasion as this.

Miniature bottle of Glenfiddich - fine Scottish malt whisky.

As I’ve already said, this is a really quick and easy dessert to put together. All you need to do is toast some medium oatmeal. You can do this in the oven or in a frying pan. It takes a while, but you do need to keep an eye on it as you want it lightly browned, but not burnt.

Then it’s just a case of whipping up some cream and stirring in some honey and whisky. I actually added some Greek yoghurt to mine to give it a bit more flavour and lighten it up a little. Finally swirl some crushed raspberries through and top with the toasted oatmeal. What could be simpler or more delicious?

As it’s relatively fast to put together, it’s best done not too long before eating. Raspberries have a fairly short shelf life and the toasted oatmeal is at it’s best when you eat it fresh.

Scottish Cranachan.

I made this Scottish dessert as the grand finale to a special meal and served it with Highland shortbread. The cranachan crescendo was a delightful surprise. It was simply divine, a proper “stoater” said CT.

Other British Regional Recipes You Might Like

Stay in Touch

Thanks for visiting Tin and Thyme. If you make this recipe for Scottish cranachan, with or without the chocolate, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Scottish Cranachan – The Recipe

Scottish Cranachan with Highland Shortbread.
Print Pin
0 from 0 votes

Scottish Cranachan

A delicious dish of toasted oatmeal, whipped cream, honey, whisky and raspberries. It's quick and easy to make and works well as a special occasion dessert.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: Scottish
Keyword: cream, honey, raspberries, whisky
Servings: 4 people
Calories: 393kcal

Ingredients

  • 40 g medium oatmeal
  • 200 g Scottish raspberries (I used Cornish)
  • 300 ml double cream
  • 100 ml Greek yoghurt
  • 2 tbsp Scottish runny honey (I used Cornish)
  • 2 tbsp Scottish malt whisky
  • 40 g of white chocolate (optional)

Instructions

  • Toast the oatmeal in a frying pan over a moderate heat for a few minutes until lightly browned but not burnt. Leave to cool. You can also toast it in a hot oven.
  • Roughly crush the raspberries, leaving a few whole for decoration.
  • Whip the cream and  yoghurt until peaks just start to form.
  • Add the honey and whisky and whisk a little bit more, until stiff peaks form, but it's still soft.
  • Swirl the crushed raspberries through the cream.
  • Shave thef white chocolate with a vegetable peeler, if using.
  • Spoon some of the raspberry cream into four glass bowls or goblets. Scatter on about half of the oatmeal then add a final layer of raspberry cream. Scatter the remaining oatmeal over the top.
  • Finish with the whole raspberries, chocolate shavings, if using and a drizzle of honey if liked.
  • Serve with Highland shortbread.

Notes

Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 393kcal | Carbohydrates: 24g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 104mg | Sodium: 40mg | Potassium: 132mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1134IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 1mg

Sharing

Best of British is a monthly challenge sponsored by The Face of New World Appliances and there is a £50 amazon voucher awarded to one lucky entrant each month. Here is the round-up to last month’s Best of British Cornwall.

21 Comments

  1. Shu Han

    6th July 2012 at 9:33 am

    Looks like a MUCH richer version of a granola-yogurt-fruit breakfast, it’s the first time I’ve heard of it but I love it already. my roomie’s bf lives in scotland but beyond the usual haggis and occasional shortbread he brings down, I don’t know much abt scottish food I’m afraid, so thanks for showing me this simple classic!

    Reply
    • Choclette

      7th July 2012 at 6:21 am

      Thanks Shu Han, it was a first for me too. You can surprise your room maties bf next time he comes down!

      Reply
  2. Susan Lindquist

    6th July 2012 at 10:47 am

    Well, this looks a proper dessert! It’s raspberry season here and while I use most of what we pick to make jam, this dessert looks worth a go! Here’s to Scotland! The Glenfiddich needs to be in a bigger bottle though, for a toast after all the dessert!

    Reply
    • Choclette

      7th July 2012 at 6:23 am

      Well Susan, this is the thing – I don’t like whisky in the normal course of events, but I really liked it in this dessert.

      Reply
  3. Baking Addict

    6th July 2012 at 11:01 am

    This looks lush! love raspberries!! I was drooling over Janice’s cranachan and now yours. Great entry for best of british. Cranachan and tablet were the most popular answers in my ‘market research’! I think another trip to Scotland is called for 🙂

    Reply
    • Choclette

      7th July 2012 at 6:25 am

      Well I never even thought of tablet and I used to really like that! Not quite sure how I’d get the chocolate in though 😉 What I’m wondering is, if cranachan is so popular, how come I’ve never had it until now – hmmm!

      Reply
  4. Janice

    6th July 2012 at 11:32 am

    Goodness me Choclette, I had no idea what a rich Scottish heritage you had! I’m delighted by how much you love Scotland, I have lots of happy holiday memories of Cornwall, we probably passed each other on our respective travels.

    Your Cranachan looks fabulous. What a shame you couldn’t get Scottish raspberries we have them in the supermarket here, but never mind, what with the whisky and the Scottish recipe this is a very worthy entry to Best of British.

    Reply
    • Choclette

      7th July 2012 at 6:27 am

      Thanks Janice, yes going up to Scotland was just what we did. I had a friend who lived opposite the Isle of Mull who I spent a few weeks with once too. Just love it.

      Reply
  5. Johanna GGG

    6th July 2012 at 1:38 pm

    I have always meant to try cranachan – yours looks wonderful – I thought I had seen some with yoghurt but can’t remember where – I have been considering if I can make something for this challenge, given that E is scottish. I love hearing your scottish tales – I never went there until I was adult but it really captured my heart – I never intended to live in Edinburgh but was lured back by the place.

    Reply
    • Choclette

      7th July 2012 at 6:28 am

      How long did you stay in Edinburgh Johanna? Is that where you met E?

      Reply
  6. Alida

    6th July 2012 at 1:55 pm

    I love these desserts and I love raspberries. In fact I have some in the garden to use up soon. Your post are always so interesting.

    Reply
    • Choclette

      7th July 2012 at 6:30 am

      Oh hope you manage to harvest your raspberries OK Alida – they are all rotting in the rain down here.

      Reply
  7. Kit @ i-lostinausten

    6th July 2012 at 10:04 pm

    YUM! This dessert is so heavenly & tempting! Will wait till I harvest our raspberries to try out this delicious dessert! 🙂

    Reply
    • Choclette

      7th July 2012 at 6:31 am

      Kit, this will be even better with your won raspberries.

      Reply
  8. tea with hazel

    7th July 2012 at 6:10 am

    i love to hear about traditional foods such as the cranachan..my grandmother was scottish so i have a particular affinity with anything linked to her heritage..i will have to wait for the raspberries though because it’s mid winter here in australia..x

    Reply
    • Choclette

      7th July 2012 at 6:33 am

      Yes, it sounds as though you will need to be patient Hazel. Did you ever get to go to Scotland?

      Reply
  9. cakeboule

    7th July 2012 at 1:46 pm

    Not heard of these before but theound yummy! All our local farms don;t have any raspberries this year so frozen it will have to be!

    Reply
  10. Laura loves cakes

    7th July 2012 at 7:16 pm

    I do believe I’ve never tried cranachan…is that blasphemous? I think I’d definitely like to after seeing yours though! What’s not to like about a combination of raspberries, cream, honey and the shortbread for serving! 🙂

    Reply
  11. Dom at Belleau Kitchen

    8th July 2012 at 8:41 am

    Looks so creamy and rich and yummy!! I’ve never tried it so I must make this. I too love Edinburgh. It is such a great city in both looks and character. I think if I had to live in a uk city it would be there. Must enter this challenge!! Happy Birthday by the way xxx

    Reply
  12. laura@howtocookgoodfood

    9th July 2012 at 1:08 pm

    I love both making and eating cranachan. Such a great dessert and one that should be eaten more! I have only been to Scotland about twice in my life which is terrible considering one of my best friends and my husband both studied at Edinburgh. But, from what I remember it is very beautiful x

    Reply
  13. JaynesDen

    30th May 2014 at 11:14 am

    I have heard a lot about this recipe lately. An interesting mix of different flavours and textures. A recipe to try in the future !

    Reply

Leave a Reply

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