Cranachan Cream

  • 60 g (2½ oz) caster sugar
  • 60 g (2½ oz) pinhead and medium oatmeal
  • 100 ml (3 ½ fl oz) whipping cream
  • 1 tbs whisky
  • 250 ml Greek yoghurt
  • 2 tbs fresh raspberries
  • 2 tbs heather honey
Recipe and image by Karon Grieve.


  1. Heat the sugar in 2 tablespoons of water until it goes golden and stir in the oatmeal, making sure it all gets covered. Spoon into a shallow dish and leave to cool.
  2. Whip the cream and gently fold in the whisky and the Greek yoghurt and some of the raspberries.
  3. Spoon into 6 small glasses. Top with a few raspberries and a sprinkling of the candied oats and drizzle with the honey. The six mini-servings are perfect for parties. Alternatively, will serve two as an indulgent dessert.