Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Raspberry cranachan


  • ¾ cup (75 g) medium oatmeal
  • 150 ml whipping cream
  • ⅔ cup (160 g) fromage frais or Greek–style yogurt
  • 2 tablespoons honey
  • 2 tablespoons whisky
  • 400 g raspberries


  1. Preheat the grill to high.
  2. Line the rack of the grill pan with foil and spread the oats over the foil.
  3. Toast under the grill for about 3 minutes, stirring once or twice, until the oats are golden.
  4. Set aside to cool for about 15 minutes.
  5. Roughly chop the oats or transfer to a food processor and blitz until roughly chopped.
  6. Put the cream and fromage frais or yogurt in a bowl and whip together until thick.
  7. Stir in the honey and whisky, then fold in half of the toasted oats.
  8. Reserve a few raspberries for the decoration.
  9. Layer the remaining raspberries with the cream mixture in 4 glass serving dishes, starting with raspberries and ending with a layer of the cream mixture.
  10. Decorate each dessert with a sprinkling of the remaining toasted oats and the reserved raspberries.
  11. Serve immediately (or keep in the refrigerator for up to 1 hour before serving).

Serves 4
Preparation: 15 minutes, plus 15 minutes cooling
Cooking: about 5 minutes


Milk, Eggs and Cheese

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