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Raspberry Cranachan (Raspberry Pudding - Scotland)

Raspberry Cranachan


  • 4 teaspoons medium oatmeal
  • 4 teaspoons vanilla essence or Drambuie
  • 10 fluid ounces double cream (chilled)
  • 2 tablespoons castor sugar
  • 8 ounces fresh raspberries
  • Mint leaves (to decorate)


  1. Toast oatmeal lightly in a heavy skillet.
  2. Whip vanilla essence (extract) or Drambuie with double cream until soft peaks form, adding sugar slowly.
  3. Fold oatmeal into whipped cream with half of the raspberries.
  4. Decorate with remaining raspberry and mint.

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