Scottish cranachan recipe

Rachel Walker 30 November -0001

This delicious, trifle-style layered dessert is made with raspberries and natural yoghurt.  

If raspberries aren't in season, use frozen ones. They're great value, and have the added advantage of being quite juicy and squishy, which is actually perfect for this dessert.


  • 350g frozen raspberries
  • 50g porridge oats
  • 300ml double cream
  • 2 tbsp natural yoghurt
  • 2 tbsp runny honey
  • 2 tbsp whisky


  1. Tip the raspberries into a bowl and leave them on the side, until they start to defrost.
  2. Heat the oven to 180C
  3. Spread out the oats on baking parchment, and toast them in the oven until they start to smell lovely and nutty.
  4. Meanwhile, whip the double cream to soft peaks, and then use a dessertspoon to stir in the natural yoghurt, runny honey, whisky and most of the oats – leaving two tablespoons of the oats behind.
  5. Take four glasses—tumblers, wine or martini glasses—and start to build layers of cream, then raspberries, cream, then raspberries in each. Finish with a layer of cream. Garnish with a final couple of raspberries, and the remaining oats on top.