Susie’s Cranachan

This is a lovely Scottish dessert and one of my husband’s favourites.There are a lot of recipes out there, but this is my favourite way to make it.


  • 4 – 5 tbs of toasted oats
  • 1 tbs of chopped almond or even better toasted chopped almonds
  • 1 punnet of fresh raspberries
  • 100 ml of double Cream
  • 300 ml of Whipping cream
  • 3 tbs of runny honey, preferably heather honey
  • 3 tbs of Whisky
  • 1 -2 tbs of Raspberry & Vanilla Coulis
  • 1/2 tbs of Vanilla Bean Extract
  • 1 flakey chocolate to garnish


  1. Toast your your oats for about 3 -4 minutes until crunchy not brown, leave to cool
  2. Mix you the creams together until you get soft peaks
  3. Fold in 3 tbs of oats into the cream
  4. Add the honey,, the whisky and the vanilla extract to cream with another handful of oats
  5. Add a tbs of raspberry coulis into the cream and add a few torn raspberrie
  6. Put a layer of raspberry coulis at the bottom, followed by a layer of the cream mixture


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