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!
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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 (Scottish Bannocks, anyone?).
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 trifle (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."
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 (maybe after a bowl of Cock-a-Leekie Soup), Cranachan is delicious during the summer months when raspberries are at their peak and you want a no-bake dessert!
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!
Recipe Ingredients
You'll need the following ingredients to make this cranachan recipe:
Ingredient Notes
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. See the discussion below for a quick walk through of what "oats" refer to in the US and UK.
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.
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.
See the recipe card for a full list of ingredients and measurements.
Get the right type of oats
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 referring to 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!
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.
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).
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.
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.
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).
Step 3: Assemble the Cranachan
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).
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.
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.
Yield Notes
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 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.
Questions asked and answered
Here are some questions that you might have...
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).
If you want a non-alcoholic kid-friendly version of Cranachan, substitute orange juice or vanilla for the whisky.
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.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes with spirits to try
Recipe
Cranachan Trifle (Scottish Raspberry Dessert)
Equipment
- hand mixer
- low ball glasses
Ingredients
For the oats
- ½ cup steel cut oats, aka pinhead oats (UK), divided
- ⅓ cup whisky, see Recipe Notes
For the raspberries
- 2 cups raspberries, fresh or frozen, see Recipe Notes
- 2 tablespoons whisky
- 2 tablespoons honey
- 2 teaspoons granulated sugar
For the whipped cream
- 2 cups heavy cream, aka double cream (UK)
- 1 tablespoon whisky
- 1 tablespoon honey
Instructions
- Prepare the oats: Heat a large cast iron skillet over medium heat. Add ½ cup steel cut oats and toast until very lightly browned, stirring frequently to keep from burning. Combine half of the oats in a bowl with ⅓ cup whisky. Cover the bowl and let the oats stand on the counter for several hours to soften. Set the remaining oats aside.
- Prepare the raspberries: Select a few of the 2 cups raspberries (about 3 per serving) for garnish and set aside. Place the remaining raspberries in a bowl and stir in 2 tablespoons whisky, 2 tablespoons honey, and 2 teaspoons granulated sugar. Lightly mash the mixture and let macerate until it's softened, but not mushy. Adjust the flavor for sweetness and booziness to your taste, then set aside.
- Prepare the whipped cream: In a medium chilled bowl, whip 2 cups heavy cream with a hand mixer until it just starts to thicken, then add 1 tablespoon whisky1 tablespoon honey, adjusting the flavor to your 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.
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