Scottish raspberry cranachan

    20 min

    A traditional Scottish pudding that is very quick and easy to make. Use good quality honey and a single malt whisky for the best results. A simpler, but richer version can be made by omitting the raspberry.

    112 people made this

    Serves: 4 

    • 6 tablespoons porridge oats
    • 150ml whipping cream
    • 6 tablespoons Scottish honey, divided
    • 4 tablespoons whisky, divided
    • 1 punnet of fresh raspberries

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Toast the oats in a hot dry pan over medium heat until browned and fragrant. Leave to cool.
    2. Mix five tablespoons of honey and 2 tablespoons of the whisky into the cream and whip until thick but still floppy.
    3. Mix the rest of the honey and whisky into the oats. Layer the oat mixture, cream and raspberries into shallow individual bowls. Decorate with a little oatmeal and one raspberry. Serve chilled.

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    Reviews in English (3)


     -  31 Jan 2013


    This was delicious, and so simple! Really enjoyed making for a Burns Night celebration. I doubled up the recipe to feed more.  -  27 Jan 2016


    First known Burns Night Supper in our tiny rural town. Well-liked by all.  -  27 Jan 2017