Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. It was originally a summer dish and often consumed around harvest time but is now more likely to be served all year round and on special occasions. A variant dish was ale-crowdie, consisting of ale, treacle, and whisky with the oatmeal – served at a wedding with a ring in the mixture: whoever got the ring would be the next to marry.
A traditional way to serve Cranachan is to bring dishes of each ingredient to the table so that each person can assemble their dessert to taste. Tall dessert glasses are also of typical presentation.
Now this recipe has 15.9g carb per serving, so it may not be suitable for all, but if you think it can fit into your menu plans then I hope you may enjoy this deliciously creamy and fruity dessert with its mellow honey and whisky flavours. May I present … Cranachan … the ultimate Scottish dessert !
50 g pinhead or medium oatmeal
600 ml double cream
4 tbsp scotch whisky
3 tbsp Scottish heather honey, plus extra for serving
340 g fresh raspberries
Method:1. Preheat the grill. Spread the oatmeal out in an even layer on a baking tray and grill until toasted, watching it carefully so it doesn’t burn.
2. Pour the cream into a large bowl and lightly whip until it is just starting to hold it shape. Gently stir through the whisky, honey and two-thirds of the toasted oatmeal.
3. Spoon half the cream mixture into 6 x 200ml glasses, top with half the raspberries, then spoon over the remaining cream mixture. Sprinkle over the remaining oatmeal and raspberries, and drizzle with honey before serving.
Each serving provides:
15.9g carbohydrate 5.2g fibre 3.3g protein
Original recipe idea is here
We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan