Cranachan for #SundaySupper

Posted by on Jul 28, 2013 in #SundaySupper, Desserts | 6 comments

Cranachan for #SundaySupper

I think raspberries may just be my favourite summer fruit – something you might be able to figure out from the sheer number of raspberry recipes on here! This week’s #SundaySupper theme – local food and farmers’ markets, hosted by fellow gluten-free blogger, T.R. Crumbley of No-One Likes Crumbley Cookies, meant that I just couldn’t resist making raspberries my star ingredient. After all, they are at the height of their season at the moment and are at their most delicious. 


I expect you may be wondering what Cranachan is. The strange-sounding name, pronounced cran-akan, is a gaelic name given to a Scottish dessert. It is made from a mixture of oats, cream, honey and whisky, with raspberries added when they are in season for a summery dessert. It is similar to Eton Mess, a very English pud, which uses meringues rather than oats, and strawberries rather than raspberries.

Cranachan dessert

I bought my raspberries at the local market (in Berkshire rather than Scotland, I’m afraid! Scottish raspberries are renowned as being the best in the world, but these must come a close second-best). They were laid out in punnets, looking so very pretty and juicy – perfectly ripe. They may not be as sturdy as strawberries, but I love their sweet, tart taste. So much, in fact, that some of them got eaten on the way home, with red-stained fingers giving me away.


A traditional Cranachan uses a whole load of double cream, so I decided to lighten mine a little and used half double cream, half fat-free greek yoghurt, which still gave a wonderfully creamy texture. I also used a much higher fruit-to-cream ratio than is often suggested, because the raspberries are the main event here. I did, however, ensure that some raspberries were left over just to eat as I went along!

Raspberry Cranachan

You can serve Cranachan any way you like – in one big bowl, in small glasses, all mixed together or arranged in layers. It can even be frozen to make an ice-cream terrine – one of the most beautiful desserts ever!

As I am in the process of moving out of my house, I had most things packed, apart from wine glasses (well, you have to get your priorities right), so that’s how I served mine.

I hope that if you’ve never come across this dessert before, I hope that you try it out. It is so quick and simple, but I can guarantee it will be a crowd-pleaser!

Summer dessert

Serves 4
A traditional Scottish summer dessert
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Prep Time
15 min
Prep Time
15 min
  1. 150ml double cream
  2. 150ml greek yoghurt
  3. 250g raspberries
  4. 70g oats
  5. 1tbsp caster sugar
  6. 2tbsp honey
  7. 2tbsp whisky (optional)
  8. 1tsp cinnamon (optional)
  1. First, lightly toast the oats for 5-10 mins, either in a dry frying pan or under the grill. I added a sprinkling of cinnamon to mine for extra flavour.
  2. Put 2/3 of the raspberries into a bowl and sprinkle the caster sugar over them. This helps to bring out the juices and make a syrup. Leave to rest.
  3. Whisk together the cream and yoghurt until it is thick and forms stiff peaks.
  4. Stir in the honey and whisky and half of the oats.
  5. Stir the raspberries in the bowl until they begin to break down. Stop while there are still some whole raspberries.
  6. Stir the raspberries into the cream mixture until just combined.
  7. In glasses/pots, sprinkle some oats and a couple of whole raspberries. Layer with the cream mixture, then add another layer of oats and raspberries. Continue until the glasses are full and top with raspberries.
  8. Refrigerate before serving, or freeze to make an ice-cream terrine.
  1. On a gluten-free note: oats do not naturally contain gluten so are safe to eat, however they can be easily contaminated by other grains so it is important to buy oats certified as gluten-free if you are following a gluten-free diet.
Happy Baking Days
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  1. I have eaten and even made Eton Mess before, Katy, so when I opened your link, I thought I knew what to expect. But I think I would like this even better! Meringue often makes the Eton Mess too sweet so the oats would be a perfect replacement. And the honey and whiskey? Perfect additions. Pinning this on my Recipes to Try board!

    Good luck with your move! Make sure to unpack the wine glasses first too. You will be glad you did. :)
    Stacy recently posted..Cherry Clafoutis for #SundaySupperMy Profile

    • Thank you Stacy! I prefer this to Eton Mess too!

  2. Perhaps the Scots’ raspberries are the best because they put such heart into everything. At least that was my experience upon visiting the cold but enchanted country =)

    Speaking of magic, your cranachan is a must-try indeed. Thank you for sharing this recipe, Katy!

    • I think you’re right – everything is done with such passion in Scotland! They even call rain liquid sunshine! I love the country so much, even if it is a wee bit chilly from time to time!

  3. I am a huge fan of raspberries, too, so thanks for sharing this new to me recipe. It makes a beautiful presentation…and sounds utterly delicious!

    Good luck with your move!
    Liz recently posted..Classic Peach Cobbler #SundaySupperMy Profile

  4. What a beautiful and healthy-looking dessert. Just love the detail in your photos. Wonderful addition to the local collection of recipes!
    Alaiyo Kiasi-Barnes recently posted..Grilled Cherry Tomato and Goat Cheese Salad #SundaySupperMy Profile

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