Cranachan is one of Scotland’s most beloved traditional desserts—a mix of toasted oats, whipped cream, honey, and raspberries, usually with a generous splash of whiskey. It’s often served at festive occasions such as Burns Night, Hogmanay, and summer gatherings, but its roots reach deeper into Scottish agricultural traditions.
(Fun fact: I first learned about cranachan on The Great British Baking Show, not initially on a mystery series. But Shetland references it in Season 7, Episode 1 when Sandy Wilson mentions that his mother-in-law had offered to make cranachan for him.)
Word Origin
Cranachan (pronounced “CRAN-a-kun”) has its origins in Scotland’s farming communities.
According to the Dictionaries of the Scots Language, it originated from the Gaelic for “a kind of churn” and was described as “a milk-based dish traditionally eaten at harvest-time or Halloween.”
The Dictionaries cites an example from Catherine Brown’s Scottish Cookery (1985), where cranachan is given as an alternative name of the dessert cream crowdie. Crowdie is a mixture of crowdie cheese (a soft, tangy Scottish curd cheese) combined with oats and sometimes honey.
Brown described cranachan as: “Unique Scottish flavours — whisky, heather honey and oatmeal combine with cream and soft fruits in this versatile creation… The ritual eating was originally a celebration of ‘harvest home’ when brambles and blaeberries would most likely have been used”.
Today
Today, cranachan is almost always associated with raspberries, which typically come into season in late summer. And as cream became more available to everyone (and not considered a luxury) and raspberries more widely cultivated, the dish evolved into the what it is today.
By the 20th century, cranachan had firmly established itself as a national favorite in Scotland. Modern recipes favor whipped cream over crowdie, bringing a richer texture, while whisky adds warmth and a distinct Scottish character.
Cranachan Recipe
Serves: 4
Time: 15–20 minutes
Ingredients
- 300g fresh raspberries
- 300ml double cream (heavy cream)
- 3 tbsp honey (Scottish heather honey if possible)
- 50g porridge oats
- 2–4 tbsp whiskey (optional)
- Sugar to taste (optional)
Instructions
- Toast Oats. Toast oats in a dry pan over medium heat until golden and nutty. Let cool.
- Prepare Raspberries. Lightly crush half the raspberries to make a rustic purée. Leave the rest whole.
- Whip Cream. Whip cream to soft peaks. Do not over-whip.
- Add Honey & Whiskey. Fold honey and whiskey into the cream. Adjust sweetness to taste.
- Add Oats. Fold most of the toasted oats into the cream, reserving a little for garnish.
- Assemble. Layer raspberries and cream in glasses or bowls. Top with remaining oats and a drizzle of honey.
- Serve Immediately. It’s best enjoyed fresh before the oats soften.
Variations: The recipe lends itself to variations, including using crowdie cheese for a tangy, old-fashioned version—you could also use brambles (blackberries) instead of raspberries. You can also add whiskey-soaked oats, though that can change the texture.
For another variation, try this.