Creanachan has to be the most famous dessert in Scotland. This is my version of the classic, Cranachan Cream. Super easy to make and tastes and looks a treat. A wee touch of Scottish style to finish off your meal.
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!
What do you need to make Cranachan?
- 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).
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. It is a very rich pudding so a little goes a long way, don’t be tempted to serve large portions.
Follow the simple little recipe below and your party guests are in for a real treat this Hogmany (New Year’s Eve to those of you outside Scotland). This wee recipe comes from my book A Wee Taste Of Scotland (Scottish Party Food).
Have a brilliant New Year and all the very best for 2017!
Here are some other wee Scottish puds you might like to try.
If you try this recipe then please leave a comment or rating below. I love hearing from readers and respond to everyone. Want more Larder Love, then follow me on Instagram and Facebook and sign up for my weekly newsletter too.
- 2 tbsp water
- 60 g/2 1/2 oz caster sugar
- 60 g/2 1/2 oz pinhead or medium oatmeal
- 100 ml/3 1/2 fl oz whipping cream
- 1 tbsp whisky
- 250 ml/8fl oz Greek yogurt
- fresh raspberries for each glass
- 2 tbsp heather honey any runny honey will do
- Heat te 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
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