A Pud to Remember

For the second installment of our Historic Scotland Blog recipes, we've decided to add a twist to a classic Scottish sweet treat... Our Cranachan is easy to make and even easier to devour.  The recipe is simple yet elegant and can be easily altered to suit any taste.  It’s light, summery and delicious… so why not give it a try? You can now pick up a bottle of Whisky Syrup at Edinburgh Castle after an adventurous day of exploring.  

Cracking Cranachan



570ml Double cream

85g Oatmeal

4 tbsp Scotch Whisky Syrup

450g Raspberries


Mint leaves



Toast the oatmeal in a frying pan until it begins to turn a golden brown colour.  They burn easily so make sure you keep stirring.  Once done, set aside for 15 minutes until they cool. Lightly whip the cream until thick, then fold in the Scotch Whisky Syrup. Cranachan can be served in layers or mixed all together depending on how fancy you want it to look. You can puree the raspberries in a blender if you like, but we just smooshed them a bit with a fork. Serve in dessert glasses garnished with a few raspberries and a sprig of mint.    

Our sauces managed to explore the Castle too!




Think you can take a photo of our sauces in a more outlandish place? Send them in to us at phoebe@whiskysauce.co.ukand we’ll choose our favourite adventurer to win a free case of Whisky Sauces of your choice!

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