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Home » Delightful Desserts » Traditional Scottish Cranachan Cream

Traditional Scottish Cranachan Cream

Author: Karon Grieve Published : December 2016

Recipe
scottish cranachan pin image
cranachan cream pin image
cranachan cream pin image

Cranachan has to be the most famous dessert in Scotland. This is my version of the classic, Cranachan Cream is super easy to make and tastes and looks a treat. A wee touch of Scottish style to finish off your meal.

cranachan cream dessert

What is cranachan?

Cranachan is a traditional Scottish dessert that mixes oats, cream (traditionally the creamy Scottish cheese Crowdie was used instead of cream), raspberries and whisky.

Serving this rich dessert in tiny glasses makes it the perfect little treat for your Hogmanay party, or let’s face it, any other time of year!

dessert glass at an angle

Ingredients for Cranachan cream

  • water and sugar to make a syrup.
  • pinhead or medium sized oatmeal (don’t go for jumbo oats they would be way too big for your delicate little glasses and look out of proportion).
  • whipping cream.
  • whisky (of course!).
  • Greek yogurt.
  • fresh raspberries
  • heather honey (or any runny honey if you don’t have the truly Scottish stuff to hand).

Lighter cranachan

I have mixed Greek yogurt with the cream to make this a lighter version of cranachan. Feel free to make a more traditional cranachan dessert by just using the cream instead if you want to.

Greek yogurt

Check out my post on how to make your own Greek-style yogurt.

top down shot of the dessert

How many servings of cranachan does this make?

This recipe makes 6 little portions of Cranachan Cream so just double it up if you want more.

Cranachan is a very rich dessert so a little goes a long way, don’t be tempted to serve large portions.

cranachan dessert in glass

This wee recipe comes from my book A Wee Taste Of Scotland (Scottish Party Food). There you’ll find over 50 fabulous recipes for both traditional Scottish classics and modern Scottish ideas for party nibbles both savoury and sweet.

larder links

Here are some other great wee Scottish puds you might like to try.

Flummery

Frozen Drambuie soouffles

Whisky Granita

Scottish porridge brulee

Cranachan cheesecake ice-cream

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
cranachan cream dessert

Traditional Scottish Cranachan Cream

Karon Grieve
Scottish Cranachan Cream is the perfect party dessert and is quick and easy to make.
4 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course desserts
Cuisine Scottish
Servings 6 people
Calories 155 kcal

Ingredients
 

  • 2 tbsp water
  • 60 g caster sugar
  • 60 g pinhead or medium oatmeal
  • 100 ml whipping cream
  • 1 tbsp whisky
  • 250 ml Greek yogurt
  • raspberries
  • 2 tbsp heather honey any runny honey will do
Metric – US Customary

Instructions
 

  • Heat the water in a small pan with the sugar until it goes golden and stir in the oatmeal making sure it all gets a good coating of the syrup.
  • Spoon into a shallow dish and leave to cool and harden completely.
  • Whip the cream and gently fold in the whisky and the Greek yogurt and a few of the raspberries.
  • Break up the candied oats
  • Spoon into 6 small glasses and top with a couple of raspberries and a sprinkle with the candied oats
  • Drizzle with honey just before serving

Notes

This is a lighter version of traditional cranachan as it mixes Greek yogurt with the traditional cream.
A little goes a long way so just serve in small glasses

Nutrition

Calories: 155kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 22mgPotassium: 82mgFiber: 1gSugar: 17gVitamin A: 247IUVitamin C: 1mgCalcium: 58mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Delightful Desserts, Scottish Recipes

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