Mary Berry Cranachan Recipe

This Mary Berry Cranachan is a creamy and boozy recipe, which uses toasted oats and Scottish raspberries. It’s a traditional Scottish dessert, ready in about 20 minutes.

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Mary Berry Cranachan Ingredients

• 85g (3oz) porridge oats (or pinhead oatmeal for a nuttier texture)
• 450g (1lb) fresh raspberries
• 600ml (1 pint) double cream
• 3-4 tbsp clear honey (Heather honey is traditional)
• 3-4 tbsp whisky (Scotch whisky)
• 1 tbsp caster sugar (optional, if raspberries are tart)

How To Make Mary Berry Cranachan

1. Toast the oats: Heat a large, dry frying pan over medium heat. Add the oats and toast them, stirring constantly, until they turn golden brown and smell nutty. Be careful not to burn them. Remove from the pan immediately and set aside to cool completely.
2. Prepare the fruit: Reserve a handful of the best-looking raspberries for decoration. Place about half of the remaining raspberries into a bowl (or blender) and crush them with a fork or blitz briefly to create a rough purée. If the berries are very tart, you can add a little caster sugar here. Keep the rest of the raspberries whole.
3. Whip the cream: Pour the double cream into a large mixing bowl. Whisk until it reaches soft peaks—it should hold its shape but still be somewhat floppy. Do not over-whip it into stiff peaks, or it will be too heavy.
4. Flavor the cream: Fold the honey and whisky into the whipped cream. Taste and add more of either if you prefer a stronger boozy kick or sweeter taste.
5. Combine: Stir the toasted oats (reserving a tablespoon for garnish) into the cream mixture. Then, gently fold in the whole raspberries and the raspberry purée. Do not mix it completely; you want a rippled or marbled effect.
6. Assemble: Spoon the mixture into tall glass tumblers or dessert glasses.
7. Garnish: Top each glass with the reserved whole raspberries and sprinkle with the remaining toasted oats. Drizzle with a tiny extra bit of honey if desired.
8. Chill: Serve immediately for a crunchy texture, or chill in the fridge for 1–2 hours if you prefer the oats to soften slightly.

Recipe Tips

• The Oats: Mary suggests using “pinhead” (steel-cut) oatmeal for the most authentic nutty texture, but standard rolled porridge oats work perfectly fine and are more commonly available.
• Toasting is key: Do not skip toasting the oats. Raw oats taste dusty and floury. Toasting caramelizes them and gives the dessert its signature flavor profile.
• Serving time: There is a debate on when to serve. Mary notes that if you eat it immediately, the oats are crisp. If you leave it for a few hours, the oats soak up the cream and become softer. Both are delicious, but don’t leave it too long or it becomes mushy.
• Whisky choice: Use a good quality Scotch whisky. The flavor comes through strongly, so use one you enjoy drinking.

What To Serve With Mary Berry Cranachan

This is a standalone dessert, often served at Burns Night or Hogmanay.

• Shortbread: A butter shortbread biscuit on the side adds a nice crunch.
• Coffee: A strong espresso balances the sweet cream.
• Fresh Mint: A sprig of mint makes the glass look festive.

How To Store Mary Berry Cranachan

• Refrigerate: Cranachan is best eaten on the day it is made. You can store assembled glasses in the fridge for up to 1 day, but the oats will lose their crunch.
• Freeze: This dessert does not freeze well due to the cream and fresh berries.

Mary Berry Cranachan Nutrition Facts

• Calories: 480kcal
• Protein: 4g
• Carbohydrates: 28g
• Fat: 40g
• Saturates: 25g
• Sugar: 18g
• Salt: 0.1g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Easter Lemon Pavlova​ Recipe
• Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)
• Mary Berry Raspberry Parfait Recipe