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Table of Contents
Cranachan is synonymous with traditional Scottish desserts and to me, the perfect Cranachan consists of a mix of whipped cream, raspberries, whisky, toasted oatmeal and heather honey.
It might not sound like anything special but when combined, it makes this light but really indulgent traditional Scottish dessert recipe.
Traditionally, Cranachan would have been made by using crowdie or perhaps a mixture of both cream/crowdie and while we now typically associate it with dessert, it was more commonly known as a breakfast dish.
Now, if you aren’t familiar with crowdie, it is a soft Scottish cheese made from cows milk that has a slightly sour yet creamy/crumbly texture. Crowdie may very well be more palatable for breakfast Cranachan but I’m also very aware that crowdie is not as easily accessible out with Scotland (and likely not to everyone’s tastes!), which is why we are using double cream in this recipe.
You can buy crowdie in some of the big supermarkets, here in Scotland at least and I 100% remember churning crowdie at school so if you are looking to create an authentic crowdie, it can be done.
I appreciate that many people may not drink alcohol and I also wanted to keep this family-friendly, so if you are looking to create Cranachan without whisky, swap the whisky in the recipe for some orange juice and it will be just as delicious.
However, if you do want the full Scottish experience, try soaking around 2/3 of your toasted oats overnight in 1-2tbsp Scotch whisky before folding the oats into the cream, just before serving.
This is a popular Scottish pudding to serve on Burns Night, St Andrews Day or at ceilidhs and other Scottish events. Try serving it with some gingerbread biscuits or some shortbread on the side for added texture!
I really hope that you enjoy this recipe for Cranachan!
*Cranachan pronunciation – kra-neh-ch-in. The ‘ch’ is pronounced in a similar manner as ‘loch’ or ‘Bach’ and not as a ‘K’ sound.
Overview
Makes: 6 servings Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
For a non-alcoholic version, substitute the whisky with orange juice
Utensils
6 Glasses Alternative – one large bowl
Whisk
Saucepan/Oven tray
Instructions
Firstly, we are going to toast your 70g oats.
You can do this by using a heavy bottomed pan over a low-medium heat or by placing them on a baking tray and popping them under the grill.
These cook quickly so don’t leave unattended.
Once toasted and have a faint nutty smell, remove from the heat and place in a bowl before setting aside and allowing to cool.
Next, pick up your raspberries and I recommend picking out some of the most aesthetically pleasing ones for decoration later.
Crush the remaining raspberries in a bowl, using a fork.
They don’t need to be perfect! Lumps are fine and add a more rustic texture.
Take a bowl and whip your double cream until it becomes stiff enough to hold its shape and form small peaks.
Once whipped, fold in your whisky (if using) and honey.
And then fold in your around 2/3 of your toasted oats. I recommend leaving some oats aside for decoration at the end.
Now you are ready to place it all in your chosen serve ware so this is where you can make it your own!
You are looking to create layers, so whether that is a bottom layer of raspberries topped with a layer of cream or whether you want to alternate until you have two or three layers of each, that is up to you!
However you choose to do it, I would recommend laying some of the raspberry first and finishing with a layer of cream on top.
For decoration, sprinkle your remaining raspberries and oats along with a drizzle of honey.
Cover with cling film and refrigerate your Cranachan for up to an hour but remove from the fridge 20-30 minutes before serving for best taste.
Enjoy!
Storage
Cranachan won’t keep well for long, so I would recommend making it on the day its required.
It can be refrigerated for a couple of hours but I would recommend eating on the day of making.
Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in August. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky.
Cranachan is a traditional Scottish dessert made of raspberries, cream and oatmeal with the addition of whiskey and honey. The word Cranachan comes from the Gaelic word, meaning “churn”.
Dundee cake is one of the most famous cakes in Scottish baking traditions. It was first commercially developed in Dundee on the Scottish east coast in the early 1800s, but the cake has roots more than 350 years ago.
bannag a. boir. n. fem. /baNag/ gen. -aige pl. -an
1. Christmas present 2. Bye-form of bonnach (Scots: bannock); the gift, e.g. bread or cheese, offered to young lads carrying out the ritual of Callainn
The exact origins of the dessert are unclear, but it is thought to have evolved from a dish known as crowdie, which was a mixture of oatmeal, cream, and honey. Over time, other ingredients such as whisky and berries were added to the dish, giving it the name Cranachan.
Cranachan is a Gaelic word for “churn”. This is also the name given to a special Scottish dessert that is often saved for a special occasion such as Burns night or St. Andrews day. Depending on your Scottish location, it is also known as a cream crowdie.
Unless qualified, however, pudding usually means dessert and in the United Kingdom, pudding is used as a synonym for dessert. Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies.
Cranachan is a traditional Scottish dessert made of cream, raspberries, oats and whisky. Try a classic cranachan recipe, or experiment with a more modern take on the sweet treat. Great for Burns Night, great for every other night! It's super easy to whip up Mary Berry's classic Scottish cranachan.
Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad.
Throughout the movie, Merida's three brothers Hamish, Hubert and Harris are constantly seen trying to steal a dessert bun that is topped with icing. And while the dessert is never mentioned by name in the movie, I'd like to think it's some variation of an Empire biscuit crossed with a honeybun or brioche roll.
The exact origins of the dessert are unclear, but it is thought to have evolved from a dish known as crowdie, which was a mixture of oatmeal, cream, and honey. Over time, other ingredients such as whisky and berries were added to the dish, giving it the name Cranachan.
Shortbread, the quintessential Scottish sweet treat, is an expertly crafted biscuit comprised of copious amounts of butter. Nothing tops that feeling when a good piece of it crumbles and melts in your mouth. Whether homemade or from a tin, just a sparkle of sugar on top makes this delight go down even better.
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