Scottish Cranachan - A Perfect Burns Night Dessert

01/11/2018 — By Robert Eastham

The traditional dinner might be centered around the haggis, neeps and tatties (mashed turnip and potato for those not in the know) but a proper Scottish meal calls for a proper Scottish dessert to top it all off!

Cranachan is a light and often summery dessert that's nonetheless a perfect accompaniment to the heavy main course - it's quite easy to make too!

You will need:

1/2 cup rolled oats

2 cups raspberries

1/4 cup confectioner's sugar

1 cup heavy cream

2 tbsp honey

2-3 tbsp Scotch whisky (to taste)

Preheat the oven to 350°F and toast the oats on a baking tray until they smell nutty and rich - they won't brown very quickly, so you're better off trusting your sense of smell!

Crush half the raspberries and sieve them to form a puree - add sugar to taste. Whisk the cream just until it forms peaks and mix in the honey and whisky. Be careful not to over-whisk the cream or it'll go all grainy!

Stir in the toasted oats (keep some aside if you have extra) and begin to layer the cream, puree and whole raspberries in serving glasses. Top with any leftover oats and fruits and refrigerate 20 minutes before serving.

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