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Scottish Cranachan

A traditional Scottish dessert that’s so quick and simple to make and great for Hogmanay or a Burns Night supper. We find that frozen Scottish raspberries work beautifully. For a more boozy dessert, just add more whisky!


  • 100 g porridge oats
  • 50 g caster sugar
  • 250 g Scottish frozen raspberries (available in The Farm Shop)
  • 350 ml double or whipping cream
  • 3-5 tbsp whisky (to taste)
  • 3-5 tbsp Priory Farm honey (to taste)


  1. Heat a large pan on a medium high heat. Toast the oats in the dry pan by moving them around constantly for about 3-5 minutes until slightly brown, and then put in a bowl to cool.
  2. 2. Make a raspberry purée by putting the frozen raspberries (leave a few to one side to defrost for garnish) into a saucepan with the caster sugar. Heat until the raspberries defrost and collapse.
  3. In a large bowl whip the cream (being careful not to over whip) and gently stir in the whisky and honey (and more or less to taste).
  4. Stir in the cooled toasted oats (leaving a couple of tbsp for garnish).
  5. Put a couple of heaped tablespoonfuls of cream in each of the four glasses, then a couple of tablespoonfuls of purée and repeat the layers as desired, finishing with the cream.
  6. Garnish with the whole raspberries and a sprinkle of toasted oats. Cover and chill in the fridge until needed.



Preparation time

10 minutes.

Cooking time

5 minutes.



Type of dish