This post may contain affiliate links of which we earn a small commission should you choose to purchase through them. This helps us to keep the site running. Thank you for your support
Table of Contents
Cranachan is synonymous with traditional Scottish desserts and to me, the perfect Cranachan consists of a mix of whipped cream, raspberries, whisky, toasted oatmeal and heather honey.
It might not sound like anything special but when combined, it makes this light but really indulgent traditional Scottish dessert recipe.
Traditionally, Cranachan would have been made by using crowdie or perhaps a mixture of both cream/crowdie and while we now typically associate it with dessert, it was more commonly known as a breakfast dish.
Now, if you aren’t familiar with crowdie, it is a soft Scottish cheese made from cows milk that has a slightly sour yet creamy/crumbly texture. Crowdie may very well be more palatable for breakfast Cranachan but I’m also very aware that crowdie is not as easily accessible out with Scotland (and likely not to everyone’s tastes!), which is why we are using double cream in this recipe.
You can buy crowdie in some of the big supermarkets, here in Scotland at least and I 100% remember churning crowdie at school so if you are looking to create an authentic crowdie, it can be done.
I appreciate that many people may not drink alcohol and I also wanted to keep this family-friendly, so if you are looking to create Cranachan without whisky, swap the whisky in the recipe for some orange juice and it will be just as delicious.
However, if you do want the full Scottish experience, try soaking around 2/3 of your toasted oats overnight in 1-2tbsp Scotch whisky before folding the oats into the cream, just before serving.
This is a popular Scottish pudding to serve on Burns Night, St Andrews Day or at ceilidhs and other Scottish events. Try serving it with some gingerbread biscuits or some shortbread on the side for added texture!
I really hope that you enjoy this recipe for Cranachan!
*Cranachan pronunciation – kra-neh-ch-in. The ‘ch’ is pronounced in a similar manner as ‘loch’ or ‘Bach’ and not as a ‘K’ sound.
Overview
Makes: 6 servings Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
For a non-alcoholic version, substitute the whisky with orange juice
Utensils
6 Glasses Alternative – one large bowl
Whisk
Saucepan/Oven tray
Instructions
Firstly, we are going to toast your 70g oats.
You can do this by using a heavy bottomed pan over a low-medium heat or by placing them on a baking tray and popping them under the grill.
These cook quickly so don’t leave unattended.
Once toasted and have a faint nutty smell, remove from the heat and place in a bowl before setting aside and allowing to cool.
Next, pick up your raspberries and I recommend picking out some of the most aesthetically pleasing ones for decoration later.
Crush the remaining raspberries in a bowl, using a fork.
They don’t need to be perfect! Lumps are fine and add a more rustic texture.
Take a bowl and whip your double cream until it becomes stiff enough to hold its shape and form small peaks.
Once whipped, fold in your whisky (if using) and honey.
And then fold in your around 2/3 of your toasted oats. I recommend leaving some oats aside for decoration at the end.
Now you are ready to place it all in your chosen serve ware so this is where you can make it your own!
You are looking to create layers, so whether that is a bottom layer of raspberries topped with a layer of cream or whether you want to alternate until you have two or three layers of each, that is up to you!
However you choose to do it, I would recommend laying some of the raspberry first and finishing with a layer of cream on top.
For decoration, sprinkle your remaining raspberries and oats along with a drizzle of honey.
Cover with cling film and refrigerate your Cranachan for up to an hour but remove from the fridge 20-30 minutes before serving for best taste.
Enjoy!
Storage
Cranachan won’t keep well for long, so I would recommend making it on the day its required.
It can be refrigerated for a couple of hours but I would recommend eating on the day of making.
The origin of the word cranachan in Scots Gaelic means "churn." You will sometimes hear the dessert called "crowdie," as the cheese of the same name was sometimes used instead of the whipped cream. While pinhead oats or steel-cut oats are perhaps more traditional for this dish, rolled oats are perfectly fine to use.
Cranachan was traditionally served at special occasions such as weddings and festivals, and it was also popular among soldiers and hunters as a nourishing and energizing snack.
Dundee Cake is one of the most famous and widespread traditional Scottish cakes. Usually, it is being made using almonds, currants, sultanas and sometimes cherries, alongside a wide range of...
A Scottish speciality is the traditional Christmas cake, the "Whisky Dundee". As the name implies, the cake originated in Dundee, and is made with Scotch whisky. It is a light and crumbly cake, and light on fruit and candied peel; only currants, raisins, sultanas and cherries.
Posted on www.today.com (Read original article here.) “This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food.
Scotland's national dish is haggis, a savoury meat pudding, and it's traditionally accompanied by mashed potatoes, turnips (known as 'neeps') and a whisky sauce.
Unless qualified, however, pudding usually means dessert and in the United Kingdom, pudding is used as a synonym for dessert. Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies.
Cranachan is a traditional Scottish dessert made of cream, raspberries, oats and whisky. Try a classic cranachan recipe, or experiment with a more modern take on the sweet treat. Great for Burns Night, great for every other night! It's super easy to whip up Mary Berry's classic Scottish cranachan.
Black pudding is another traditional Scottish dish that is very similar to haggis as they are both made with the same ingredients: onions, pork fat, oatmeal and spices. Contrary to haggis, black pudding is made from pigs' blood, which holds all the ingredients together.
The staple diet of the Highlanders at this time was oatmeal porridge, cakes made from barley or stoneground oat-flour, vegetables, milk, butter, eggs and cheese with occasional fish, beef, venison, wild fruits, honey and the famous Scottish soups.
From the addictive nature of shortbread and the iconic taste of fruit cake to classics like cranachan and the absurdly delicious battered Mars Bar, The Culture Trip has rounded up (and sampled) the best must-try sweet treats from Scotland.
A traditional haggis recipe describes haggis as "sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and boiled".
Simple oats form the basis for this easy-to-make dessert. Heady malt whiskey, soothing honey overtones, and rich cream settle into the oats and create a sweet, strong, and sumptuous dessert. Raspberries add a much-needed tangy tart note to this traditional cranachan concoction.
Hand-dived scallops, Aberdeen Angus beef, Ayrshire potatoes and the soft fruits of Fife are just some of ingredients that Scottish chefs have to work with.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
