Cranachan for Burns Night
A boozy, fruity Scottish pudding: whipped double cream folded with honey and whisky, layered with toasted oats and raspberries.
Cranachan is Scotland’s cheeky little pudding — boozy, crunchy and bright with raspberries. It’s the quintessential Burns Night finish: very simple, very festive and faster than reciting Burns.
This version keeps things traditional — toasted rolled oats, whisky, runny honey and softly whipped double cream — but is assembled in glasses for effortless serving. Perfect if you want something impressive that doesn’t monopolise the hob.
Ingredients
- 80 g rolled oats
- 15 g unsalted butter
- 250 g raspberries — set aside about 100 g whole for garnish
- 15 g golden caster sugar
- 60 ml Scotch whisky — divide: 30 ml for macerating, 30 ml for the cream
- 300 ml double cream
- 60 g runny honey
- 5 ml vanilla extract
Equipment
- baking tray
- electric whisk
- serving glasses or jars
Instructions
Heat the oven to 180°C fan/200°C conventional. Spread the rolled oats in a single layer on a baking tray and toast in the oven for 8 minutes, stirring once at 4 minutes until golden and fragrant.
Remove the oats from the oven and tip immediately into a bowl. Stir in the unsalted butter so it melts into the hot oats; leave to cool to room temperature on the side.
In a separate bowl, combine 150 g raspberries, the golden caster sugar and 30 ml Scotch whisky. Gently stir, then leave to macerate at room temperature for 30 minutes so the berries release their juices.
Whip the double cream with the vanilla extract, runny honey and the remaining 30 ml Scotch whisky to soft peaks using an electric whisk — about 2–3 minutes. The cream should be thick but still silky.
Assemble the cranachan in four glasses or bowls. Start with a tablespoon of toasted oats, add a generous dollop of whisky cream, spoon over some macerated raspberries and their juices, then repeat to make two layers. Finish with the reserved whole raspberries and a light drizzle of honey.
Tips
- Toast the oats until clearly golden but not brown — they’ll keep crispness and add a nutty flavour.
- Macerate the raspberries for exactly 30 minutes so they release juices but don’t collapse into jam.
- Whip the cream to soft peaks off-white in colour; fold gently to keep a light texture.
- Make the toasted oats up to a day ahead and store in an airtight container — they stay crisp.
- If serving children, omit the whisky from the maceration and cream and replace with extra honey or a splash of fruit juice.
Substitutions
rolled oats → gluten-free rolled oats, same quantity
Stays closeScotch whisky → dark rum, same quantity
Noticeably differentdouble cream → 50:50 mascarpone and single cream (by weight), use 300 g total
Noticeably differentraspberries → blackberries or a mix of soft red berries, 250 g total
Stays close
Nutrition
Per serving · estimated
- 540
- Calories
- 5 g
- Protein
- 42 g
- Carbs
- 39 g
- Fat
- 6 g
- Fibre
- 22 g
- Sugar
- 50 mg
- Sodium
FAQ
Can I prepare cranachan in advance?
You can toast the oats a day ahead and macerate the berries up to a few hours in advance. Assemble shortly before serving to keep the oats crisp.
How do I prevent the cream from curdling when I add whisky?
Add the whisky gradually and whisk gently to soft peaks. Room-cool whisky and cold cream minimise risk — never boil or heat the cream after adding alcohol.
Can I make this alcohol-free for children?
Yes — omit the Scotch whisky and use extra runny honey or a splash of apple or raspberry juice to macerate the berries.
How long will leftovers keep?
Keep any leftovers covered in the fridge for up to 24 hours, but expect the oats to soften. For best texture, store components separately and assemble before serving.
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