Cranachan
Toasted oats, whisky-and-honey cream and fresh raspberries: the Scottish summer pudding that ends a Burns supper.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Makes
- 4 servings
- Difficulty
- Easy
- Course
- Pudding
- Cuisine
- Scottish
Cranachan brings together four of Scotland's great ingredients: oats, raspberries, honey and whisky. It began as a harvest celebration dish, made when the raspberries ripened, and it has become the classic pudding for a Burns supper on 25 January (made with frozen or preserved raspberries).
Traditionally the oats are toasted first, which gives the dish its nutty flavour. Pinhead or medium oatmeal is traditional; porridge oats work too.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 50 g medium or pinhead oatmeal, or porridge oats
- 300 g fresh raspberries, plus a few to decorate
- 300 ml double cream (US: heavy cream)
- 3 tbsp runny honey, heather honey if you can find it, plus extra to drizzle
- 3 tbsp Scotch whisky, or to taste; leave out for a non-alcoholic version
Equipment
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Method
- 1
Toast the oatmeal in a dry frying pan over a medium heat, stirring often, for 3–5 minutes until golden and smelling nutty. Tip onto a plate to cool.
Photo: Yonygg via Wikimedia Commons, CC BY-SA 4.0, cropped - 2
Lightly crush half the raspberries with a fork to release some juice. Keep the rest whole.
Photo: Tomwsulcer via Wikimedia Commons, CC0 - 3
Whip the cream to soft peaks: it should just hold its shape. Stop before it turns stiff.
Photo: Ryan Hyde via Wikimedia Commons, CC BY-SA 2.0, cropped - 4
Fold the honey and whisky into the cream, then fold in most of the toasted oats, keeping a spoonful back for the top.
Photo: Shixart1985 via Wikimedia Commons, CC BY 2.0, cropped - 5
Layer the cream and raspberries in four glasses, finishing with cream. Top with the whole raspberries, the reserved oats and a drizzle of honey. Serve within an hour so the oats stay crunchy.
Photo: Ilikefood at English Wikipedia via Wikimedia Commons, Public domain
Tips
The Scottish way to serve it: some families bring the bowls of oats, cream, honey, whisky and berries to the table and let everyone build their own.
In winter: use frozen raspberries, defrosted and drained.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Cream is grainy | Over-whipped | Stir in a splash of unwhipped cream to smooth it; whip only to soft peaks next time |
| Oats went soft | Assembled too early | Assemble no more than an hour before serving |
Frequently asked questions
What is cranachan?
A Scottish pudding of toasted oatmeal, whipped cream, honey, whisky and raspberries, traditionally eaten at harvest and on Burns Night.
Can I make cranachan without whisky?
Yes. Leave it out, or add a little extra honey and a few drops of vanilla.
Can I use frozen raspberries?
Yes, defrosted and well drained.
Guides for this recipe
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Card photos: Balloon, spiral and ball whisks, Marie-Lan Nguyen via Wikimedia Commons, CC BY 2.5, cropped; Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; A black bun cut open to show the dense, dark fruit filling inside its pastry case, IMBJR via Wikimedia Commons, CC BY-SA 3.0, cropped; A plate of clapshot, mashed potato and swede with chives, beside oatcakes, Mutt Lunker via Wikimedia Commons, CC BY-SA 3.0, cropped; A round, dark clootie dumpling on a plate, Matt Riggott from Reykjavik, Iceland via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.