Scottish Raspberries

No Burns Feast can be complete without Cranachan.  I made this using some raspberries I picked during the summer (and froze!) from Stuart’s Dad’s garden near Stirling, so these are truly Scottish Raspberries!  Cranachan requires whisky so a choice needs to be made about which one to use.  As with the Whisky Sauce, this is entirely personal preference, but you may want to look towards something matured in a bourbon cask which has sweet vanilla flavours and would complement the cream and raspberries perfectly, I chose the Deanston 2013 Festival Edition.

Ingredients (Serves 2)

2 tbsp. Pinhead Oatmeal
1 tbsp. Porridge Oats
100g Raspberries
1 tbsp. Whisky
1 tbsp. Honey
200ml Double Cream


  • Put the two types of oats into separate roasting tins and roast in the oven for around 10 mins (at 200C), or until turning golden and giving off a nutty / popcorn smell
  • Crush half the raspberries to make a rough ‘sauce’
  • Whip the cream until it forms soft peaks, then gently stir in the honey and the whisky
  • Fold in the crushed raspberries and the toasted pinhead oatmeal
  • Then spoon some of the cream mixture into a glass, add some whole raspberries and repeat in layers until you reach the top
  • Decorate with some whole raspberries and sprinkle over some of the toasted porridge oats


Then sit back and enjoy a wee dram!