Cranachan recipe

Delicious raspberries with whisky, honey and toasted oatmeal….we made huge portions of this perfect Scottish recipe.  This is ideally served in a small dish when your eyes aren’t bigger than your stomach!  This recipe serves 4.

Recipe: Cranachan


  • 2 tbsp medium oatmeal
  • 300 g fresh raspberries
  • 350 ml double cream
  • 2 tbsp honey
  • 3 tbsp whisky or to your taste


  • Toast the oatmeal.
  • Spread the oatmeal onto a baking sheet and grill until it smells nutty.
  • Don't let the oatmeal darken.
  • Cool the oatmeal.
  • Whisk the double cream until just set.
  • Add honey and whisky to the cream.
  • Mix the cream and taste.
  • Stir in the oatmeal and whisk the cream mixture until firm.
  • Place alternate layers of cream, puree and raspberries into your serving dishes.
  • Chill and serve.





I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.