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    Home » Fruits & Jams

    Published Mar 12, 2021 · Updated Aug 3, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Cranachan Trifle (Scottish Raspberry Dessert)

    Jump to Recipe Jump to Video

    Hard to say, yet fun to eat, Cranachan is a trifle layered with raspberries, whipped cream, and toasted oats, all spiked with whisky. It's traditionally eaten on Hogmanay (Scotland's New Year's Eve) or as dessert for a Burns Night supper. Potent and utterly delicious, it's a tasty adults-only treat, perfect for when you want a no-bake dessert!

    Glass filled with Cranachan layers next to a spoon on a red & plaid scarf. this …

    Why this recipe works

    • An easy layered trifle that can be made in single servings or in a trifle dish
    • You can control the levels of sweetness and potency
    • Use your favorite brand of scotch or whiskey

    I might have mentioned 1 or 2 times (or a 100…I lose track) that I’m a huge fan of Outlander, the STARZ TV show and the book series by Diana Gabaldon.

    And by that, I mean I’m an I’ve-gone-off-the-deep-end-and-am-now-treading-the-water-there sort of fan. Actually, Outlander was my impetus for starting this website in the first place.

    Since the series is set in Scotland, and since I love to bake, traditional Scottish desserts would naturally be an area I'd explore.

    Cranachan (pronounced “CRAH-nuh-kun”) is one such dessert, traditionally eaten on Hogmanay (Scotland's New Year's Eve) or for dessert at a Burns Night supper. It's considered the "King of Scottish desserts," much like Outlander's Jamie Fraser is the "King of Men."

    That's good enough for me!

    Jump to:
    • Why this recipe works
    • What is Cranachan?
    • What you need
    • How to make Cranachan
    • Questions asked and answered
    • Pro tip: Get the right ingredient
    • Creamy, dreamy Cranachan
    • Related Recipes
    • Recipe
    • Cranachan Trifle (Scottish Raspberry Dessert)
    • Comments
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    What is Cranachan?

    Scotland’s answer to Eton Mess, the word Cranachan is Scottish Gaelic in origin, meaning “churn”. A traditional Cranachan recipe was made from Crowdie cheese (a softly churned cheese), toasted oats, and local honey, it was eaten for breakfast. Frequently raspberries were added when they were in season.

    Now Cranachan is a layered dessert (like a trifle) of whipped cream, mashed raspberries, and toasted oats, all sweetened with honey and liberally spiked with whisky (as any good Scottish dessert should be).

    What you need

    Key ingredients

    Steel cut oats: Known as pinhead oats in the UK, steel cut oats need to be softened to eat. They're first toasted, then half are set aside. The remainder are soaked with whisky for several hours to soften before being mixed into the whipped cream.

    Whisky: Choose a scotch you like to drink. It can be single malt or blended, cask strength or not. It all depends on how strong you want the Cranachan to be. You can even choose another whiskey if you prefer.

    If you'd like some tasting notes for various scotches, check out my scotch reviews. I have many to choose from!

    Raspberries: If you're in Scotland, or can at least get your hands on some fresh Scottish raspberries and heather honey, you're in luck! Scottish raspberries are smaller and sweeter than what's available in the US.

    Use fresh raspberries if possible. If you're going to use frozen raspberries, let them thaw in a colander to drain away the access liquid.

    Honey: Like with the raspberries, if you can get Scottish heather honey, you're in luck - it's intensely aromatic. Otherwise, use a runny honey that pleases your palate.

    Other ingredients

    Heavy cream: Called double cream in the UK, heavy cream (aka heavy whipping cream) forms the basis for the trifle layers. Use a product that has at least 36% milk fat (double cream is even richer than heavy cream). Anything less, and the layers may not stay separated well.

    Sugar: Used to sweeten and macerate the raspberries to get a chunky raspberry syrup.

    Cranachan ingredients in glass bowls from overhead.
    The ingredients for Cranachan are few, but tasty

    How to make Cranachan

    Making a recipe for Cranachan trifle isn’t hard at all, the wonderful taste belying the simplicity of the dish. Just know that whisky is liberally used in each component, so be ready to dial it back in strength or amount, as you see fit.

    You can also scale the Cranachan recipe up if you want to make a large trifle in a trifle bowl. For the recipe given, figure about 6 to 8 servings, depending on the size of your bowl.

    Step 1: Prepare the oats

    Heat a large cast iron skillet over medium heat. Add the oats and toast until very lightly browned, stirring frequently to keep from burning (photo 1).

    Collage of before & after toasting steel cut oats.
    Preparing steel cut oats for Cranachan

    Put the half of the oats in a bowl and add ⅓ cup (70 grams) of the whisky. Cover the bowl and let the oats stand on the counter for several hours to soften (photo 2). Set the rest aside.

    Collage of before & after soaking steel cut oats.
    Soaking the toasted oats in whisky

    Step 2: Prepare the fruit and whipped cream

    Select a few raspberries (about 3 per serving) for garnish and set aside. Place the remaining raspberries in a bowl and sprinkle with sugar and 1 tablespoon each of the honey and whisky (or to taste). Lightly mash the mixture and let macerate until it’s softened, but not mushy (photo 3). Set aside.

    Collage of before and after macerating raspberries.
    Macerating the raspberries in sugar, honey, and scotch

    In a medium chilled bowl, whip the heavy cream with a hand mixer until it just starts to thicken, then add the remaining honey and whisky (or to taste). Continue whipping just until stiff peaks form (don't overwhip or you'll get whisky-flavored butter).

    Fold in the softened whisky-soaked toasted oats and you're ready for putting it all together (photo 4).

    Collage of adding honey and scotch-soaked steel cut oats.
    Prepping the whipped cream with honey, whisky, and softened toasted oats

    Step 3: Assemble the Cranachan

    A word about portion sizes - the actual number of servings you'll get from this Cranachan recipe will depend on the size of your glass and how high you make the trifle layers. It's a rich and boozy dessert.

    Spoon some of the macerated raspberries in a low ball glass to cover the bottom, then add a layer of the cream mixture. Next sprinkle with some of the toasted oats (photo 5).

    Collage of layering raspberries and whipped cream mixed with oats from overhead.
    Layer all the components in turn, as neatly as possible

    Repeat the layers, finishing with the toasted oats. Garnish with the reserved raspberries (photo 6).

    Refrigerate until ready to eat, taking them out about 20 minutes before serving.

    Collage of layering a glass with raspberries, whipped cream mixed with oats, toasted oats, and fresh raspberries.
    Finishing off the layers

    Make-ahead instructions

    You can toast the oats, macerate the raspberries, and make the whipped cream a few hours before serving. It's best to assemble the desserts as close to serving time as possible, but the trifles can sit in the refrigerator for a few hours until you're ready to serve them.

    Questions asked and answered

    Here are some questions that you might have...

    Is oatmeal the same as porridge oats?

    In the US, “oatmeal” refers to rolled or steamed oats, the stuff with which you make, well, oatmeal. However, in Britain “oatmeal” refers to what in the US is called “oat flour,” i.e. ground up oats. Rolled or steamed oats are called “porridge oats” in Britain, and our “steel cut oats” are “pinhead oats” there. For a traditional Cranachan dessert, use steel-cut oats.

    Can I make Cranachan without whisky?

    If you want a non-alcoholic kid-friendly version of Cranachan, substitute orange juice or vanilla for the whisky.

    How far ahead can I make the Cranachan trifles?

    It's best to assemble the Cranachan as close to serving as you can. Otherwise, the whipped cream could split and the raspberry juices mess up your layers. If you must make them ahead (and hopefully not more than an hour or two), store the trifles in the refrigerator, and take them out about 20 minutes before serving.

    Cranachan top layer with a spoon from overhead.

    Pro tip: Get the right ingredient

    It's said that Britain and America are two nations divided by a common language. I learned a lesson about the differences in terminology when making bannocks (aka Scottish oatcakes).

    Oats in the US and UK are not the same thing. Oatmeal in the UK is known in the US as oat flour (ground oats). In the US, oatmeal refers to rolled or steamed oats, the stuff with which you make, well, oatmeal. Rolled or steamed oats are called porridge oats in Britain.

    A Cranachan recipe from the UK uses what they call pinhead oats. Here in the US, we call that product steel cut oats. These hard pellets are made by chopping the whole oat groat into several pieces rather than pressing it out like with rolled oats.

    Getting the right ingredient can make a big difference!

    Creamy, dreamy Cranachan

    As you might expect, this Scottish Cranachan packs a punch, especially if you use a higher proof whisky.

    That being said, Cranachan trifle also delivers layers of sweetness and tang from the raspberries, and a nice chewiness that makes you feel there's more to it than just whipped cream and berries.

    Besides Hogmanay or for a Burns Night dessert, Cranachan is delicious during the summer months when raspberries are at their peak and you want a no-bake dessert!

    Glass filled with Cranachan layers next to a spoon on a plaid scarf.

    Becoming a fan of Outlander has given me so much, especially friends with the same mania as mine.

    Exploring Scottish desserts through this lens just enhances the fun!

    Slainté! L’chaim! Cheers!

    Tammy

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and a comment further down the page, follow me on Instagram and Pinterest, and become a fan on Facebook. You can also share the photo and link with your friends on Facebook or Pinterest using the hashtag #scotchandsconesblog so that more folks can enjoy it!

    Recipe

    Glass filled with Cranachan layers next to a spoon on a red & plaid scarf.

    Cranachan Trifle (Scottish Raspberry Dessert)

    Tammy Spencer
    Hard to say, yet fun to eat, Cranachan is a trifle layered with raspberries, whipped cream, and toasted oats, all spiked with whisky. It's traditionally eaten on Hogmanay (Scotland's New Year's Eve) or as dessert for a Burns Night supper. Potent and utterly delicious, it's a tasty adults-only treat, perfect for when you want a no-bake dessert!
    Adapted from Christina's Cucina
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Resting Time 4 hours hrs
    Total Time 4 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Scottish
    Servings 4 servings
    Calories 648 kcal

    Equipment

    • 10¼-inch cast iron skillet
    • hand mixer
    • low ball glasses
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • ½ cup steel cut oats, aka pinhead oats (UK), divided
    • ½ cup whisky, divided, see Recipe Notes
    • 2 cups raspberries, fresh or frozen, see Recipe Notes
    • 3 tablespoons honey
    • 2 teaspoons granulated sugar
    • 2 cups heavy cream, aka double cream (UK)

    Instructions
     

    • Prepare the oats: Heat a large cast iron skillet over medium heat. Add the oats and toast until very lightly browned, stirring frequently to keep from burning. Put the half of the oats in a bowl and add ⅓ cup (70 grams) of the whisky. Cover the bowl and let the oats stand on the counter for several hours to soften. Set the rest aside.
    • Prepare the raspberries: Select a few raspberries (about 3 per serving) for garnish and set aside. Place the remaining raspberries in a bowl and sprinkle with sugar and 1 tablespoon each of the honey and whisky (or to taste). Lightly mash the mixture and let macerate until it’s softened, but not mushy. Set aside.
    • Prepare the whipped cream: In a medium chilled bowl, whip the heavy cream with a hand mixer until it just starts to thicken, then add the remaining honey and whisky (or to taste). Continue whipping just until stiff peaks form (don't overwhip or you'll get whisky-flavored butter). Fold in the whisky-soaked oats.
    • Assemble the Cranachan: This dessert comes together in layers like a trifle.
    • Spoon some of the macerated raspberries in a low ball glass to cover the bottom, then add a layer of the cream mixture. Next sprinkle with some of the toasted oats.
    • Repeat the layers, finishing with the toasted oats. Garnish with the reserved raspberries.
    • Refrigerate until ready to eat, taking them out about 20 minutes before serving. Enjoy & slainté!
    • Make-ahead instructions: You can toast the oats, macerate the raspberries, and make the whipped cream a few hours before serving. It's best to assemble the desserts as close to serving time as possible, but the trifles can sit in the refrigerator for a few hours until you're ready to serve them.

    Notes

    Choose a scotch you like to drink. It can be single malt or blended, cask strength or not. It all depends on how strong you want the Cranachan to be.
    Use fresh raspberries if possible. If you're going to use frozen raspberries, let them thaw in a colander to drain away the access liquid.
    A word about portion sizes...the actual number of servings you'll get from this Cranachan recipe will depend on the size of your glass and how high you make the trifle layers. It's a rich and boozy dessert. You can also scale the recipe up if you want to make a large trifle in a trifle bowl. Figure about 6 to 8 servings, depending on the size of your bowl.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 648 kcalCarbohydrates: 39 gProtein: 6 gFat: 46 gSaturated Fat: 28 gCholesterol: 163 mgSodium: 46 mgPotassium: 188 mgFiber: 6 gSugar: 18 gVitamin A: 1769 IUVitamin C: 17 mgCalcium: 103 mgIron: 1 mg
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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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