Raspberry Cranachan

For those who like dessert, we suggest a Raspberry Cranachan, another traditional Scottish dish that is usually served in flute bowl. It’s a dish not only for Burns Night, but is perfect for nice summer days.


  • 5 tbsp porridge oats
  • 150 ml (5 fl oz) whipping cream
  • 150 g (5 ½ oz) fromage frais
  • 2 tbsp clear honey
  • 2 tbsp Scotch Whisky Butterscotch
  • 400 g (14 oz) raspberries


  1. Preheat the grill to high. Line the rack in the grill pan with foil and spread the oatmeal over the foil. Toast under the grill for about 3 minutes, stirring once or twice, until the oatmeal is golden. Set aside to cool for about 15 minutes.
  2. Put the cream and fromage frais in a bowl and whip together until thick. Stir in the honey and the Scotch Whisky Butterscotch, then fold in 4 tbsp of the toasted oatmeal.
  3. Reserve a few raspberries for the decoration. Layer the remaining raspberries with the cream mixture in 4 glass serving dishes, starting with raspberries and ending with a layer of the cream mixture.
  4. Decorate each dessert with a sprinkling of the remaining 1 tbsp toasted oatmeal and the reserved raspberries. Serve immediately (or keep in the fridge for up to 1 hour before serving).