Locheil's Crannachan Recipe

Crannachan is a Gàidhlig word meaning “Churn” and is a traditional Scottish dessert usually eaten at celebratory events. Traditionally, it was eaten to celebrate the raspberry harvest in early summer. If you have never tasted a Scottish raspberry is season, put it on your bucket list! I have never been one to measure things out in recipes as I prefer a more holistic way of cooking, but I’ve attempted to here. Burn’s night I made more than enough for 8 people, so vary these measurements accordingly.

1) I toasted two cups of oats in a skillet, stirring continuously, I sprinkled them with ¼ cup of brown sugar and ¼ cup of desiccated coconut (because I like coconut). When the oats smelt nutty and were golden brown, I removed them to cool. If I don’t use them all in the Crannachan, I keep them on hand for Granola.

2) I whipped approximately 500g of double cream (Heavy Cream in USA) about two cups, fold in one teaspoon of Whisky (I used Cameron Brig) and two teaspoons of Heather Honey, or add as much or little to your own taste.

3) 2 punnets of raspberries, approximately 3cups, mash half of them and add them to the cream mixture.

4) Now at this point you can also add one of the cups of oats to your Cranachan depending on how you want it to look and taste.

5) Layer the Crannachan in small but tall glass dishes, raspberries, cream, oats, raspberries, cream, oats. Top with cream and some whole fresh raspberries and sprinkle of oats.

I’ve seen people get inventive with the layering of Crannachan, for example including crumbled shortbread or meringue. In fact, the best Crannachan I ever tasted was in The Old Bank coffee house/restaurant in Callander and they use meringue in their layering. So have fun with it…