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Cranachan RecipeCranachan is a traditional Scottish sweet dessert recipe served with raspberries. It is also spelt Crannachan. It is traditionally served in Scotland at the New Year and at some Burns Night Suppers. Cranachan is sometimes called Cream Crowdie. This Cranachan recipe will serve four people: |
Breakfast Starters Main Course dethumps Desserts/Snacks |
How to easily make Cranachan with raspberries using this traditional Scottish dessert recipe with list of ingredients and step by step instructions:  Ingredients For Cranachan60g of medium oatmeal 150g of raspberries 4 tablespoons of malt whisky 4 tablespoons of runny Scottish honey 600mls of double cream Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It! 
How To Make CranachanScatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn. The book Nick Nairn's New Scottish Cookery  advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often.
Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he hen drizzles any extra whisky with the warmed honey over the cranachan.
Blend 50g of the raspberries in the liquidiser until they become smooth. Whip the double cream until a stiff mixture forms. Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour. We have found Glenlivet, Macallan, Glenmorangie, Glenfiddich, Isle of Jura and our local malt, Glen Garioch to be particularly tasty. We use a different malt each time we make Cranachan with raspberries to enjoy a new taste. Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
The book A Cook's Tour of Scotland 
by Sue Lawrence has a Chocolate Cranachan with Raspberries recipe and a Clotted Cream Cranachan recipe. Sue suggests serving your Cranachan recipe in a large glass bowl to show off the different layers.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish. Serve and enjoy as a pudding. Play our fun, free Whack The Haggis game at our other website www.aboutaberdeen.com Scottish Cook Books 
The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes  by Sue Lawrence recommends preparing Cranachan as it is about to be served so that the oats do not loose their crunch. Sue Lawrence has a slightly different recipe for Cranachan which uses jumbo oats, light muscovado sugar and mascarpone cheese. Sue gives the wonderful idea which she got from Scottish food historian Catherine Brown that Cranachan ingredients be placed in separate bowls at the table so that each can add their own ingredients. That way children can enjoy Cranachan with more honey and no whisky.
The Book Maw Broon's Cookbook has a Cream Crowdie recipe much like the scottishrecipes.co.uk Cream Crowdie recipe though it uses rum or vanilla seeds and additional ingredients such as castor sugar and fresh seasonal berries. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
A Cranachan recipe can also be found in The National Trust for Scotland book The Scottish Kitchen  by Christopher Trotter.
Three Chimneys Restaurant Cranachan The photos of cranachan on this page were taken at the Three Chimneys restaurant on the Isle of Skye which has been the best cranachan that Scottishrecipes.co.uk has ever tasted. If you have a cranachan photograph that you would like to add to this Cranachan recipes page then please contact me. Indian Food Made Easy A curry variation of Cranachan was made by Anjum Anand and Edinburgh cookery demonstrator Wendy Barrie for the BBC 2 programme Indian Food Made Easy shown on Monday 22 December 2008. They called this Cranachan recipe Punjabi Cranachan and other dishes from India cooked were Tarka Dal and Chicken in Spinach. Celebrity MasterChef Cranachan was the pudding of choice for Celebrity MasterChef contestant Liz McClarnon the singer with Atomic Kitten. Liz McClarnon baked Cranachan on the 9 July 2008 broadcast of Celebrity MasterChef and so delighted the judges John Torode and Gregg Wallace that she went through to the quarter finals of MasterChef 2008. Cranachan Ice Cream To celebrate their 100th anniversary the ice cream shop Jannetta in St Andrews, Scotland launched a Cranachan flavour ice cream. |
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