Get ready to satisfy your sweet tooth with a Scottish classic! Cranachan is a delicious layered treat of whipped cream, toasted oats, honey, raspberries, and sometimes a splash of whisky.
With its creamy & crunchy textures, and sweet & tangy flavours, Cranachan is an instant party hit.
WE MADE THIS!
This was fun to make! We’d seen it described as a Scottish Eton Mess, but the similarities don’t go far beyond the cream. This isn’t sweet for sweetness sake – every layer brings balance to the previous. The fresh raspberries liven things up and the Drambuie really gets the party going. This is one to make again and again and again.
We used this straightforward recipe from Hamlyns to make our Cranachan. Rather than Scotch Whisky, we chose to use Drambuie for some extra sweetness in the cream. And pay close attention to all warnings about burning the oats… it’s surprisingly easy.
TIME: 30 mins / DIFFICULTY: EASY / MAKE ON THE DAY
Pre-heat your oven to 180°C.
Spread the oatmeal & sugar over a baking tray, then toast in oven for 10-12 minutes. Watch closely to catch it before it starts burning! You will definitely smell when it’s too late. Remove from oven and set aside to cool.
Put one third of the raspberries aside for the garnish. Mash the rest with a fork.
Beat the cream until it’s just holding its shape. Gently stir in the honey and Drambuie (optional) – you’ll still want to see streaks of honey.
Reserve some oats for the top. Spoon the mashed raspberries, toasted oats and cream into glasses in layers, finishing with a cream layer. Sprinkle with the reserved oats and garnish with fresh raspberries.
You can keep this in the fridge for 4-6 hours before serving.
This is a much sweeter version, with extra sugar and raspberries macerated in orange juice. There’s a lot more prep work in this recipe but the payoff looks immense.