Raspberry Cranachan is the traditional Scottish dish. It’s one that I do like, but not too often with the calorie count in it.
It’s traditional, it’s Scottish and with raspberries it can be quite tart. You can reduce the sweetness of the added sugar by using more fruit and leaving out the honey. Some people prefer much less oatmeal in their cranachan. Add it slowly until you have enough for you.
Scottish Raspberry Cranachan (Cream Crowdie)
- 250 g Oatmeal
- 50 g Honey
- 4 tablespoons Whisky
- 1 pint Double or Whipping Cream
- 500 g Raspberries
- Toast the oatmeal in a frying pan until it reaches a nutty consistency. Leave to cool.
- Whip cream until it reaches soft peaks, but it still pliable.
- Fold the oatmeal, half the raspberries, honey and whisky into the cream. If you whip it in, the consistency will not be light and fluffy.
- Fill serving dishes and finish with some fruit on top. Serve immediately. If it is left too long, the oats will go soft.