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.
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!
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).
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.
Check out my post on how to make your own Greek-style yogurt.
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.
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.
Here are some other great wee Scottish puds you might like to try.
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.
Traditional Scottish Cranachan Cream
- 2 tbsp water
- 60 g caster sugar
- 60 g pinhead or medium oatmeal
- 100 ml whipping cream
- 1 tbsp whisky
- 250 ml Greek yogurt
- 2 tbsp heather honey any runny honey will do
- 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
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