Raspberry Cranachan

A summery Scottish pudding using the very best of the regional ingredients from Diana Henry
By Diana Henry
Raspberry Cranachan
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 25 g butter
  • 40 g oats
  • 100 g sugar
  • 125 ml double cream
  • 125 ml Greek yogurt
  • 2 tbsp whiskey
  • 2 tbsp runny honey
  • 1 punnet raspberries
  • 1 ½ tbsp framboise liqueur


1. Melt the butter in a hot frying pan. Add the oats and cook, stirring, until they are lightly toasted. Add the sugar, stir and cook until caramelised. Remove from the heat.

2. Lightly whip the cream in a mixing bowl then stir in the yogurt, whisky and honey. Stir in the all but a few of the raspberries, crushing some and keeping some whole.

3. Make sure the oats are broken up, then stir them into the raspberry cream mixture with 1 tablesppon of the framboise liqueur.

4. Fill two large wine glasses with the cranachan, top with 3-4 raspberries and finish with a drizzle of the remaining framboise liqueur.

Rate This Recipe