How to Make Cranachan

No Burns Night feast is complete without Cranachan, one Scotland’s best puddings. Easy, delicious and oh-so addictive, it pairs well with great poetry and a little bit of whisky. 

Serves 4 (or two hungry people!)


  • 75g oats 
  • 2 tbsp honey
  • 2 tbsp whisky
  • 250g raspberries 
  • 350ml double cream 


  1. Lightly toast the oats, either in a pan on the stovetop or in the oven, around five minutes. Once they smell nutty, they're ready. Put in a bowl and set aside to cool. 
  2. Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.
  3. Whip the cream to stiff peaks. 
  4. Fold in the whisky and the honey. Start with a smaller amount and you can always add more to taste. 
  5. Fold in the oatmeal, saving ½ tablespoon to top, then add the raspberries. 
  6. Take your serving glasses (or bowl) and start to layer the raspberry and cream mixture. You’ll want to end with cream on top. You can do as many layers as you like, although we like two layers of raspberries and cream each. 
  7. Enjoy. 

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