Burns Night cranachan

Burns Night cranachan


2 people made this

About this recipe: Cranachan is traditionally eaten in January on Burns Night as a dessert following a feast of haggis. Ever so easy to make, just fresh raspberries, cream, whisky, honey and oats - that's it!

geneviever Hampshire, England, UK

Serves: 6 

  • 150g medium oats
  • 4 tablespoons Scottish whisky
  • 6 tablespoons Scottish honey
  • 600ml double cream, whipped
  • 1 punnet fresh raspberries, separated

Prep:20min  ›  Cook:8min  ›  Ready in:28min 

  1. Preheat the oven to 200 C / Gas 6.
  2. In a bowl, mix the oats with the whisky and half of the honey then spread out in a single layer on a baking tray lined with baking parchment.
  3. Bake in the preheated oven, or under a hot grill until golden brown, about 6 to 8 minutes in the oven (2 to 3 minutes until the grill). Remove from the heat and set aside.
  4. Puree one half of the raspberries and leave the other half whole. Into dessert glasses layer the cream, raspberry puree, oats, honey and raspberries in a way that is pleasing to the eye, ensuring that you finish with a whole raspberry or two on top and a sprinkling of oats. Depending on your dessert glass size, this recipe should serve 6. Best served right away.

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