Scottish raspberry cranachan

The textures and tastes of this traditional Scottish recipe, all simply stirred together, make a wonderful creamy pudding. Some versions use oatmeal, but I prefer homemade granola, for extra crunch and flavour.

For the Scottish raspberry cranachan

Serves 4, 10 mins preparation


  • 200g raspberries, reserve 2-3 to top each serving
  • 500ml double cream
  • 4 tablespoons malt whisky
  • 4 tablespoons clear honey
  • 150g granola, plus a little extra for garnish (see recipe)


  1. Using a fork, crush the raspberries into a rough purée
  2. Whip the double cream until it becomes stiff, then stir in the whisky and honey. Mix this well, but don't over-whip.
  3. Fold in the granola and raspberry purée, until you have a ripple effect.
  4. Divide the mixture between four serving bowls, then scatter each one with the remaining raspberries and a little more granola.

For the granola

10 mins preparation, 45 mins cooking


  • 40g pecan nuts
  • 40g cashew nuts
  • 40g hazelnuts
  • 200g rolled oats
  • 20g sunflower seeds
  • 20g pumpkin seeds
  • 20g golden linseed
  • 20g sesame seeds
  • 2 heaped tablespoons clear honey
  • 2 heaped tablespoons maple syrup
  • ½ teaspoon ground cinamon
  • 1 pinch salt


  1. Pre-heat the oven to 150°C/gas mark 2.
  2. Lightly crush the pecan nuts, cashew nuts and hazelnuts.
  3. In a large bowl, mix all the ingredients together. Spread the mixture evenly over a large baking tray and bake for 45 minutes. Halfway through cooking, stir the granola so you end up with an even, golden colour throughout.
  4. Leave to cool, then store in an airtight container.

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