Fridge Friend Recipes
Cranachan recipe
A classic Scottish cranachan dessert with toasted oats, raspberries, honey and whisky folded into softly whipped cream.
20 min · Easy · Scottish Jump to method
Ingredients
- 50 g rolled oats
- 300 ml double cream
- 250 g fresh raspberries
- 2 tbsp heather honey
- 2 tbsp Scotch whisky
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- a few leaves fresh mint
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 380 kcal |
| Protein | 3.9 g |
| Carbohydrates | 25.8 g |
| Fat | 30.5 g |
| Saturated fat | 18.2 g |
| Fibre | 3.8 g |
| Sugar | 18.6 g |
| Sodium | 18 mg |
Why this works
An indulgent, energy-dense dessert that is high in saturated fat and sugars, with some fibre and vitamin C from the raspberries.
Vitamin C and antioxidants. Raspberries contribute vitamin C and polyphenol antioxidants, supporting immune function and overall antioxidant intake.
Wholegrain oats. Rolled oats add a little fibre and beta-glucan, which can support cholesterol management and gut health.
High saturated fat. Double cream provides a large amount of saturated fat, so this dessert is best enjoyed occasionally rather than regularly.
Method
- Heat a dry frying pan over a medium heat and toast the rolled oats for 4 to 5 minutes, stirring often, until golden and nutty. Leave to cool.
Keep the oats moving so they toast evenly without catching on the base; once they turn a warm golden colour and smell biscuity, tip them straight out, as residual heat will carry them too far.
- Reserve a few raspberries for the top, then lightly crush the rest with the granulated sugar in a bowl.
Press just enough to break the raspberries into a juicy mixture while leaving some pieces intact for texture, and avoid over-mashing or the dessert will turn watery.
- Whip the double cream with the vanilla extract until it holds soft peaks, then stir in the heather honey and Scotch whisky.
Whip only until the cream forms soft, billowy peaks that briefly hold their shape when the whisk is lifted; if it starts looking grainy, stop at once so it does not turn to butter.
- Fold most of the cooled oats into the cream, keeping a little back for the topping.
Fold with a light hand and stop as soon as the oats are evenly dispersed, because overmixing will deflate the cream and make the texture heavy.
- Spoon the raspberries into serving glasses, then add the cream mixture on top.
Use a spoon to create distinct layers down the inside of the glasses so the raspberries remain visible, and do not press the cream down or the fruit will bleed through too much.
- Finish with the reserved oats and raspberries. Chill for 10 minutes if you like it colder before serving.
Scatter the reserved oats just before serving so they stay crisp, and if chilling, cover the glasses loosely to stop the top from drying out and the mint from wilting.
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