A traditional Scottish dessert.


  • 1/2 cup old-fashioned rolled oats
  • 2 Tablespoons single malt whiskey, scotch preferred
  • 2 cups fresh raspberries
  • 2 Tablespoons honey + a little extra for drizzling


Servings 4

Toast oats in a small frying pan over medium-low heat until golden brown. Watch closely as they can burn easily. Transfer to a small dish and allow to cool completely.

Whip cream until if forms soft peaks.  Fold in honey and whiskey by hand.

In 4 glasses layer the raspberries, whipped cream and toasted oatmeal. Top it off with a few raspberries and oatmeal. Drizzle on a thin stream of honey.  Crushing a few of the raspberries used in the layers makes for a nice effect.

This can be served right away or left in the refrigerator for several hours. If you have any leftover honey-whiskey cream it’s great the next day in coffee!

Read the full Cranachan post here.


Tagged with →  

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop us a note so we can take care of it!