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- Dish type
- Fruit desserts
- Berry desserts
- Raspberry desserts
A traditional Scottish pudding that is very quick and easy to make. A simpler, but richer version can be made by omitting the raspberry.
100 people made this
- 6 tablespoons porridge oats
- 150ml whipping cream
- 6 tablespoons Scottish honey, divided
- 4 tablespoons whisky, divided
- 1 punnet of fresh raspberries
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Toast the oats in a hot dry pan over medium heat until browned and fragrant. Leave to cool.
- Mix five tablespoons of honey and 2 tablespoons of the whisky into the cream and whip until thick but still floppy.
- 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.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
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
Scottish raspberry cranachan recipe - Recipes
Traditional Scottish Recipes
- Cranachan with Raspberries and Shortbread
Cranachan and Raspberries from the Three Chimneys Restaurant
This recipe is by Shirley Spear at the award winning Three Chimneys Restaurant on Skye. It is reproduced here by permission of A Taste of Scotland . While the recipe uses Talisker whisky any light whisky will do fine.
One pound (500 g) fresh raspberries
Half pint of fresh double cream
1 tsp of thick heather honey
1 generous tbsp of Talisker whisky
1 heaped tbsp of toasted oatmeal
12 ounces (375g/3 cups) plain flour
4 ounces (125g/1 cup) white rice flour
12 ounces (375g or 3 sticks) slightly salted Scottish butter
4 ounces (125g or half cup scant) caster sugar (or fine granulated sugar)
Cranachan: Whisk the cream together with the honey and Talisker. Fold in the toasted oatmeal. Pile on top of fresh raspberries and serve with shortbread biscuits.
Shortbread : Cream the butter and sugar together until pale and fluffy. Work the sifted flour and rice flour into the creamed mixture until it forms a firm paste. Knead it lightly on a well floured board.
Roll it out until quite thin and cut biscuit shapes with the cutter of your choice. Using a palette knife, lift the biscuits onto a well buttered baking sheet.
Bake on the centre shelf at Gas Mark 5/375F/190C until pale golden in colour. Remove from the oven and sprinkle liberally with caster (fine granulated) sugar while still warm.
Lift on to wire tray to cool and firm-up. Store in an airtight tin.
Traditional Scottish Recipes
If you would like to see more traditional Scottish recipes just like Granny made, then visit the pages on the left. More modern Scottish recipes, from our leading chefs, can be found on to the right.
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If you are using Scottish Recipes to plan a menu, perhaps for Burns Night or Saint Andrews Day, then as a starter we would recommend cock a leekie soup. For a main meal it has to be haggis, neeps an tatties followed by the King of desserts cranachan. For a special treat for your guests then place a few pieces of tablet on their tea or coffee saucer.
Raspberry cranachan trifle
First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
TRANSPORTING THE PUDDING
Bag up the crunchy oats and a small bag of icing sugar, and put the raspberries and cream mix into separate containers. Assemble the trifle as in step 3 when you arrive at the party.
- 2 cups (475ml) heavy cream
- 1/4 cup rolled (30g) or steel-cut (45g) oats (see note)
- 12 ounces (340g) fresh raspberries, divided
- 1 teaspoon (5ml) fresh juice from 1 lemon
- 1 tablespoon (15g) unsalted butter, melted
- Kosher salt
- 2 tablespoons (30g) mascarpone cheese (optional)
- 3 tablespoons (45ml) Scotch whisky (see note)
- 2 tablespoons (30ml) honey, plus more for drizzling
Preheat oven to 400°F (205°C). In a medium bowl, combine cream with oats and let soak 20 minutes.
Meanwhile, in a medium bowl, crush 8 ounces of the raspberries with a spoon to make a pulpy puree. Stir in lemon juice. Set remaining 4 ounces whole raspberries aside.
Using a fine-mesh strainer, strain oats, collecting the cream in a bowl use a spoon or rubber spatula to press out as much cream as possible. Set cream aside.
In a small oven-safe skillet or on an aluminum baking sheet, stir soaked oats with melted butter and toast in oven, tossing and stirring frequently, until deeply browned, about 20 minutes (you want the oats to darken nearly to the point of being burnt, but don't actually burn them).
Strain oats on paper towels, and sprinkle with a generous pinch of salt.
For a More Dense, Mousse-Like Cream: In a food processor, combine reserved cream with mascarpone (if using), Scotch, and honey, along with a pinch of salt. Process until a dense whipped cream forms.
For a More Standard, Lighter Whipped Cream: In a stand mixer fitter with the whisk, or using electric beaters or a hand whisk, combine reserved cream with mascarpone (if using), Scotch, and honey, along with a pinch of salt. Beat until a stiff whipped cream forms.
To Assemble: In individual serving glasses, spread an even layer of whipped cream. Top with a layer of the raspberry purée. Sprinkle some toasted oats on top, then add one more layer of the whipped cream to fill (or nearly fill) the glasses. Garnish each with the reserved whole raspberries, sprinkle additional toasted oats on top, and drizzle with honey. Serve.
- ½ cup rolled oats
- 1 cup heavy cream
- ¼ cup confectioners' sugar
- ½ teaspoon vanilla extract
- 1 cup fresh berries
- 1 tablespoon dark rum (Optional)
- 4 fresh mint leaves for garnish (Optional)
Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.
Scottish Raspberry Cranachan
It has been 5 months since I posted about Scottish Shortbread and my painfully glorious infatuation/addiction to Outlander. The daily gifs to the dear coworker who introduced this universe to me. The unceasing Twitter followings of anyone remotely associated to the show (my personal favorite, Terry Dresbach, the costumed designer and wife of the show’s creator), and of course the mastermind herself, Diana Gabaldon. And allllll the red wine.
I won’t lie, it was hard to wean myself off of my time in the mystical Scottish highlands. I zoomed through the first 5 of 8 books, then realized, like any true addict, that I had been on a bender. A bender of red wine and relentlessly fascinating historical fiction. Slowly, I had to cut myself off from not just the books, but also the Starz show adaptation.
That. Freaking. Show. Starz Breaking Bad‘ed its fans by premiering the first half of the season, then thought it would be a riot to wait over 6 MONTHS to resume the season and rescue us crazed she-fans from the cliffhanger on which they left us.
What will happen to Claire in the hands of the sadistic Black Jack Randall? How did the showmakers manage Claire’s punishment scene for disobeying Jamie without infuriating every modern woman? How does Claire tell Jamie she’s from the twentieth century? What’s it like seeing Jamie and Jenny together at Lallybroch? HOW is anyone going to watch that flashback scene between Jamie and Black Jack?
We know what happens and how it happens. But we haven’t seen it happen. Yet.
Finally. Droughtlander has come to an end. On April 4, episode 9 premieres.
And so will my infatuation.
To honor the Outlander oblivion into which I will soon enter, I started researching traditional Scottish desserts.
So now we have Raspberry Cranachan.
It took me about two weeks to remember how to spell the word “cranachan”. At its base, it is a trifle. Oats slowly toasted, layered with a sweet whipped cream with Scottish whiskey folded in, and sweet, fresh raspberries.
It makes sense to me. I imagine Jenny Fraser Murray roaming the heather surrounding Lallybroch, picking the freshest and ripest red raspberries and coupling them with the sweetest cream from her best milking cow, layered with sweet, toasted oats that were grown on her own childhood land. Beautiful and simple. Sweet, nutty, creamy, and bursting with the tartness of fresh raspberries.
Should you not own Scotch, feel free to substitute it for bourbon (which I almost did, but wanted to try authenticity over comfort). Should you not possess Scotch OR bourbon, your whipped cream can stay alcohol free – maybe add a teaspoon of vanilla to compensate.
Now if you need me, I’ll be excitedly rocking back and forth in anticipation of next Saturday.
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Burns Night Cranachan Recipe!
If you didn’t already know, tonight is Burns Night. Traditionally this is a day to celebrate the life and poetry of the famous Scottish poet Robert Burns who was born on this day. While we’re not massive followers of the tradition, my last Scottish relative being born in the late 18th century, we certainly enjoy the traditional foods that are eaten on this night. So in honour of Robert Burns and Burns Night itself I thought we’d bring you our favourite Cranachan Recipe. Cranachan is one of several desserts traditionally eaten on this day.
What You’ll Need
3 Tbsp Whisky (for a child friendly version substitute with Orange Juice)
500ml (1lb 2floz) Double Cream
Preheat the oven to 180C/ 350F/ Gas Mark 4. Mix the Oatmeal and sugar together and spread out evenly on a baking tray. Cook for 5-8 minutes, stir at least twice to ensure even browning without burning.
Put the double cream into a large mixing bowl and whip until firm.
Add the Oatmeal, Honey and Whisky (or Orange juice if making the non alcoholic version) to the cream and gently fold in to combine.
Now the fun part! In a glass pot spoon in a layer of the cream mixture and then a layer of the raspberries. Keep layering like this until your pots are full.
What is Scottish Cranachan?
Cranachan is a traditional dessert made with fresh Scottish raspberries, whisky and honey-flavored whipped cream, and oats.
Scottish raspberries are the best I’ve ever eaten (I’m not just saying that because they are Scottish!). They are sweeter and more full of flavor. The seeds also seem to be smaller and softer, which I prefer.
Whipped Cream with whisky and honey
The cream in Cranachan is normally flavored with whisky and honey. Take your pick of whisky and use your favorite although I would stay away from very peaty or smoky whisky’s in Cranachan.
Fettercairn is stellar in Cranachan with it’s spices and citrus notes.
Heather honey is traditional and is available online. You can use any honey you like, though, if you can’t get heather honey.
I decided to change this recipe up just a bit and use Drambuie in place of the whisky and honey.
Since Drambuie is a whisky with honey and spices in it, I felt that it was the perfect substitute!
I also try to have Drambuie on hand at all times because it is absolutely divine!
Steel cut oats are traditional here but, if I’m honest, I use whatever oats I have on hand. I usually have steel cut (aka pinhead) at home because I eat them for breakfast most mornings.
Toasting the oats is important to crisp them up and give them a nutty flavor.
Soaking them in whisky, or in my case Drambuie, overnight imparts a sweet spiciness that is a welcome contrast to the smooth cream.
***A tip for you while you make this recipe: After soaking the raspberries in the Drambuie, you may be tempted to strain out the Drambuie so there is not too much liquid. I found that using a bit of the Drambuie in the dessert is delicious. But the most amazing this was drinking the Drambuie that had raspberries infused into it! I have seriously started adding a muddled raspberry or two to a dram of Drambuie in the evening!***
4oz coarse oatmeal (rolled porridge oats)
Half pint double (thick) cream
2 meringue nests
4 teaspoons of toasted almond flakes
1 tablespoon Scotch Whisky (alternatively, use a few of drops vanilla essence or other flavouring of your choice)
- Toast the oatmeal in a frying pan on a high heat until lightly brown. the cream into a stiff consistency.
- Gently fold the cream into the oatmeal and whisky. the meringues into the bottom of the tall glasses (½ meringue nest per glass).
- Spoon the cream mixture into the glasses.
- Top each glass with the toasted almond flakes and serve chilled.
Popular variations are to mix in honey or fresh raspberries.
To crush : To break into uneven pieces.
To fold : Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.
To toast : In this case you place the oatmeal in a hot frying pan (no oil or fat) and stir until they are a nutty brown.