This classic Hairy Bikers cranachan recipe layers toasted porridge oats and flaked almonds with fresh raspberries, whisky-spiked cream, and clear honey. The result is a light, fruity Scottish dessert with a lovely crunch. It serves six and takes just 25 minutes from start to finish.
I make this every Burns Night as the perfect end to a haggis supper. It is one of those puddings that looks impressive in tall glasses but needs almost no effort to put together.
What Is Cranachan?
Cranachan (pronounced “kran-a-ken”) is a traditional Scottish dessert made with whipped cream, toasted oats, fresh raspberries, honey, and whisky. It dates back to the crowdie tradition of soft cheese mixed with oats and honey, which evolved into the layered cream pudding we know today.
It was originally made to celebrate the raspberry harvest in June. Now it is most closely linked with Burns Night on 25th January, where it is served as dessert after the haggis course. You will also find it on tables at Hogmanay and throughout the summer berry season.
Cranachan Ingredients
- 75g porridge oats
- 35g flaked almonds
- 300ml double cream
- 150g half-fat crème fraîche
- ½ tsp vanilla extract
- 3 tbsp whisky
- 3 tbsp clear honey, plus extra for drizzling
- 400g fresh raspberries
- 2–3 tbsp caster sugar
How to Make Cranachan
- Toast the oats and almonds: Tip the porridge oats and flaked almonds into a dry non-stick frying pan. Toast over a medium heat for 4–5 minutes, stirring often, until light golden brown. Transfer to a plate and leave to cool completely.
- Make the raspberry purée: Press half the raspberries through a fine sieve into a bowl, discarding the seeds. Stir in 2–3 tablespoons of caster sugar to taste. Set the purée aside.
- Whip the cream: Combine the double cream, crème fraîche, vanilla extract, whisky, and honey in a large bowl. Whisk with an electric whisk until the mixture forms floppy peaks. Do not over-whip.
- Layer the cranachan: Spoon a little cream mixture into the bottom of six tall glasses. Scatter over some toasted oats and almonds, then add a spoonful of raspberry purée and a few whole raspberries. Repeat the layers until everything is used up, finishing with a cream layer.
- Garnish and serve: Top each glass with the remaining whole raspberries, a sprinkle of toasted oats, and a drizzle of honey. Serve straight away for the best texture.
What Are the Best Tips for Making Cranachan?
- Watch the oats closely: Porridge oats toast quickly in a dry pan. Stir them often and remove them from the heat as soon as they smell nutty. They go from golden to burnt in seconds.
- Use fresh raspberries when possible: Fresh Scottish raspberries give the best flavour and colour. Frozen berries work in a pinch, but thaw and drain them first so they do not water down the cream.
- Stop at floppy peaks: The cream should hold its shape softly. Over-whipped cream turns grainy and heavy, which spoils the light texture of cranachan.
- Pick a lighter whisky: A smooth Highland or Speyside single malt works well here. Avoid very peaty or smoky whiskies, as they can overpower the raspberries and honey.
- Assemble just before serving: The oats soften quickly once they meet the cream. For the best crunch, layer everything at the last minute. If you like a softer texture, you can chill the glasses for up to an hour before serving. Try a plum crumble with oats if you enjoy baked oat puddings too.
How Should You Serve Cranachan?
Cranachan is traditionally served in tall glasses or tumblers so you can see the layers of cream, raspberries, and oats. It is the classic finish to a Burns Night supper, following haggis, neeps, and tatties. A small dram of whisky on the side is the perfect companion.
Outside Burns Night, it makes a lovely summer dessert after a barbecue or a light lunch. Serve it alongside Scottish shortbread or millionaires shortbread for a richer spread. For a bigger pudding table, pair it with a sticky toffee pudding or a bread and butter pudding.
How Do You Store Cranachan Leftovers?
Cranachan is best eaten straight away. If you do have leftovers, cover the glasses with cling film and keep them in the fridge for up to 12 hours. The oats will soften, but the flavour stays good.
This dessert does not freeze well.
Cranachan Variations to Try
The classic recipe uses whisky and raspberries, but there are several tasty twists you can try. Swap the Scotch for dark rum or Drambuie for a different warmth. Replace raspberries with blackberries, strawberries, or a mix of summer berries for a seasonal change.
For a richer version, fold a handful of dark chocolate chips through the cream. You can also make a cranachan cheesecake by pressing toasted oats into a base and layering the cream and berry mixture on top. For a child-friendly version, simply leave out the whisky and add a splash more honey.
Nutrition Facts
- Calories: 448 kcal
- Total Fat: 33g
- Saturated Fat: 19g
- Cholesterol: 95mg
- Sodium: 30mg
- Total Carbohydrate: 31g
- Dietary Fibre: 4g
- Sugars: 22g
- Protein: 6g
Frequently Asked Questions
Can I use a different type of alcohol? Scotch whisky is traditional, but Drambuie, dark rum, or brandy all work well. For an alcohol-free version, leave it out and add a splash more honey.
Can I make cranachan ahead of time? You can toast the oats and make the raspberry purée a day ahead, and keep the cream mixture in the fridge for a few hours. Layer everything just before serving so the oats stay crunchy.
How does Hairy Bikers cranachan compare to other recipes? The Hairy Bikers version uses flaked almonds and crème fraîche alongside the cream, which gives it a richer, nuttier finish than most traditional recipes.
What oats should I use for cranachan? Standard porridge oats or rolled oats work best because they toast evenly and stay crunchy. Avoid pinhead oats, as they are too hard for this dessert.
What other Scottish puddings can I serve alongside cranachan? A sticky toffee pudding or a rice pudding pairs well if you want a bigger dessert spread.
Try More Recipes:
- Hairy Bikers Sticky Toffee Pudding Recipe
- Hairy Bikers Bread and Butter Pudding Recipe
- Hairy Bikers Rice Pudding Recipe
Hairy Bikers Cranachan Recipe
Description
This Hairy Bikers cranachan recipe combines toasted porridge oats and flaked almonds with fresh raspberries, whisky-spiked cream, and clear honey. A classic Scottish dessert ready in just 25 minutes.
Ingredients
Instructions
- Toast the oats and almonds: Tip the porridge oats and flaked almonds into a dry non-stick frying pan. Toast over a medium heat for 4–5 minutes, stirring often, until light golden brown. Transfer to a plate and leave to cool completely.
- Make the raspberry purée: Press half the raspberries through a fine sieve into a bowl, discarding the seeds. Stir in 2–3 tablespoons of caster sugar to taste.
- Whip the cream: Combine the double cream, crème fraîche, vanilla extract, whisky, and honey in a large bowl. Whisk with an electric whisk until the mixture forms floppy peaks. Do not over-whip.
- Layer the cranachan: Spoon a little cream mixture into the bottom of six tall glasses. Scatter over some toasted oats and almonds, then add a spoonful of raspberry purée and a few whole raspberries. Repeat the layers.
- Garnish and serve: Top each glass with the remaining whole raspberries, a sprinkle of toasted oats, and a drizzle of honey. Serve straight away for the best texture.
