Try this recipe for cranachan, then check out our baked raspberry cheesecake, raspberry trifle, raspberry cake and more raspberry recipes.

Looking for Burns Night inspiration? Check out more of our Scottish recipes such as haggis, neeps and tatties, mince and tatties, cock-a-leekie soup and cullen skink.


  • 75g jumbo oats
  • 500ml double cream
  • 2 tbsp icing sugar
  • 5 tbsp whisky
  • 400g raspberries
  • 2 tbsp runny honey


  • STEP 1

    Toast the oats in a dry frying pan over a medium heat, tossing regularly, until golden. Leave to cool.

  • STEP 2

    Pour the double cream into a bowl with the icing sugar and whip with electric beaters until it holds soft peaks. Add the whisky and beat briefly to combine, then fold in three-quarters of the raspberries and the same of the toasted oats. Divide between six glasses or dishes, then top with remaining raspberries and oats before drizzling over the honey.

Check out more raspberry recipes

Raspberry Custard Cake Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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