It’s Burns’ Night on January 25 – night of haggis, tatties and neeps, pipers and single malt. All those, and our favourite, cranachan – dessert of the gods and a Highlands staple. 

Don’t take the quantities in this recipe too seriously (particularly the cream and the whisky, which are our favourite bits and deserve to be used liberally) this is meant to be adjusted to your taste. Enjoy!

Serves: 4
  • 150g raspberries
  • 1 tbsp icing sugar
  • 4 tbsp medium porridge oats
  • (or 3 tbsp oats + 1 tbsp ground almonds)
  • 3 tbsp whisky
  • 1 tbsp lemon juice
  • 2 tbsp honey
  • 150ml double cream
  1. Put the raspberries in a bowl, sprinkle with the icing sugar, toss gently and set aside.
  2. Spread the porridge oats (or combined oats/ground almonds) on a baking tray and place under the grill on a low heat to toast gently. Keep an eye and remove the moment it is gently browned. Set aside to cool.
  3. Put the whisky, lemon juice and honey in a bowl and stir to combine, add the cream and whisk into soft peaks.
  4. Fold in half the toasted oats. Layer in glasses with the raspberries and more oats, reserving enough raspberries and oats to garnish


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.