Cranachan, a perfect Scottish summer dessert.

cranachan-1935Cranachan

This dessert is about as Scottish you can get, it is very easy to prepare and perfect for summer. Juicy raspberries are folded into heavenly whipped cream heady with whiskey while toasted oats give the dessert texture.

I wanted to make a deliciously summer pudding the other night, you know when you fancy something sweet?

We were camped overlooking the ocean in Southern Shetland and it was a glorious evening. The sun was slowly setting in the west, and the Sea Pink was dancing in the light breeze outside the window.

I raided the fridge and I fortuitously had a tub of double cream and a small punnet of raspberries – the beginnings of a great dessert right there! I always have oats and Mr VB usually carries a bottle of whiskey, it didn’t take long to decide on Cranachan!

I’m not entirely sure where Cranachan originates, but I can be certain it wasn’t here in Shetland as there isn’t a whiskey distillery up here on the islands, the nearest is over on Orkney.

CranachanScotland produces the best raspberries, I’ve eaten incredible ones growing wild in the forest in Perthshire and the Tay Valley is lined with polytunnels: commercial fruit farms helping to supply the UK’s summer demand for raspberries.

Cranachan is much like a Scottish version of Eton Mess, with toasted oats replacing the meringue. The whiskey gives it a warmth, don’t be put off if you don’t like whiskey, I’m not a big fan (give me gin or a good dark rum any day!) but with the other ingredients it adds a wonderful something.

With so few ingredients, especially as there is no cooking involved, it goes without saying that the better your ingredients are, the better your cranachan will be.

Ideally, this recipe should be made with Scottish ingredients, including Scottish oats, Scottish fresh cream, Tayside Raspberries (unless you grow your own of course) and Scottish heather honey.

CranachanI appreciate that it is probably a challenge to find Scottish fresh cream outside of Scotland – when it comes to dairy I prefer to buy local anyway –, and if you have oats in the cupboard they probably won’t be Scottish, I’m just putting it out there that these fundamental ingredients are still produced in Scotland.

Use your preferred whiskey, I used an Oban single malt because it’s the current ‘Bottle in the Van’, and also I spent five glorious years living in Oban when I moved up to Scotland from my English homeland, so it gives me overwhelmingly happy memories.

I used to walk past the Oban Distillery every day on my way to work and it always amazed me how varied it smelt throughout the distilling process, one day it would smell sweetly yeasty then another time give off a toasty hot smell.

Cranachan

Cranachan

Serves two

  • 250 ml double cream
  • 30 g rolled oats
  • 2-3 tbsp Scotch Whiskey
  • 1 tbsp honey
  • 150 g raspberries

Place the rolled oats into a dry frying pan and toast over a medium to high heat until lightly coloured. Keep them moving all the time so they don’t burn.

Remove from the heat and sieve to remove any loose darkened dust. Set the sieved oats to the side so cool off while you whip the cream.

Whip the cream to soft peaks then stir in the whiskey, the honey, most of the raspberries and the oats, reserving a little to sprinkle over the finished desserts.

Share the mixture between two serving glasses, or cups if you live in a camper van! Decorate each with a couple of raspberries and sprinkle over a little of the reserved toasted oats just before serving.

Cranachan

Cranachan
A traditional Scottish Dessert made with fresh cream, raspberries, whiskey and oats.
Print
Ingredients
  1. 250 ml double cream
  2. 30 g rolled oats
  3. 2-3 tbsp Scotch Whiskey
  4. 1 tbsp honey
  5. 150 g raspberries
Instructions
  1. Place the rolled oats into a dry frying pan and toast over a medium to high heat until lightly coloured. Keep them moving all the time so they don’t burn.
  2. Remove from the heat and sieve to remove any loose darkened dust. Set the sieved oats to the side so cool off while you whip the cream.
  3. Whip the cream to soft peaks then stir in the whiskey, the honey, most of the raspberries and the oats, reserving a little to sprinkle over the finished desserts.
  4. Share the mixture between two serving glasses. Decorate each with a couple of raspberries and sprinkle over a little of the reserved toasted oats just before serving.
Notes
  1. Use the best quality ingredients for great Cranachan.
Vagabond Baker http://vagabondbaker.com/

Have you tried Cranachan?

By Rachel A Davis   Follow on Bloglovin

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2 Responses

  1. andrew paul says:

    Rachel, I love your recipe and your narrations. I have not had a good cranachan in years. I was lucky enough to have worked in Scotland as an extern in university. I wish I took the time to explore some distilleries while I was there.

    • Rachel Davis says:

      Hi Andrew!
      Thanks for commenting! I haven’t had much cranachan either for a while since I moved away from Oban, I love it again now after putting it back in my life!
      Just have a few mazing Scottish breaks and explore them, I’ve been to a few. Probably my favourite was Highland Park in Orkney, I never actually visited the one in Oban, but it smelt so good!
      Where did you have the joy to live in Scotland?

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