strawberry cranachan | Scottish Mum

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.

Lesley S Smith

Scottish Raspberry Cranachan (Cream Crowdie)

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 6

Course: Dessert

Ingredients Method

Ingredients

250 g Oatmeal
50 g Honey
4 tablespoons Whisky
1 pint Double or Whipping Cream
500 g Raspberries

Method

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.

I hadn’t made cranachan for years, but a sleepover for a child who wanted something sweet brought this out as I had the ingredients for it. I missed out the whisky on the kids portions, but perhaps I should have added it, as we might have got more sleep !!

It’s traditional, it’s Scottish and it’s quite sweet. To reduce the sweetness, add more fruit and leave out the honey. Some people prefer much less oatmeal in their cranachan. Add it slowly until you have enough for you.