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From Wikipedia, the free encyclopedia

Cranachan (4332953688).jpg
Course Dessert
Place of origin Scotland
Main ingredients Whipped cream, whisky, honey (preferably heather honey), raspberries, oatmeal

Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. It was originally a celebration of harvest[1]. The dish was historically served in the summer as raspberry harvest is in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. The dessert is 'the uncontested king of Scottish dessert'[2]. Cranachan owes its origins to crowdie. A popular breakfast was crowdie cheese with lightly toasted oatmeal, cream, and local honey. Raspberries, when in season, might be added to the breakfast. Cranachan is now served all year round, and typically on special occasions. A traditional way to serve cranachan is to bring dishes of each ingredient to the table so that each person can assemble their dessert to taste [3].

YouTube Encyclopedic

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  • Whisky Chef - Cranachan - The best in the world



There are many versions of this traditional Scottish pudding. Earlier recipes used crowdie cheese instead of, or in addition to cream and were sometimes called cream-crowdie. Other earlier recipes are more austere, omitting the whisky and treating the fruit as an optional extra. More modern recipes have swapped the crowdie cheese for a simple whipped cream. Modern recipes use usually made from a mixture of double cream, whisky, honey and fresh raspberries, with toasted oatmeal soaked overnight in a little bit of whisky.[4]. Tall dessert glasses are often used to serve.

Alternate versions of the recipe include orange cranachan[5], cranachan trifle[6], spiced rum, and shortbread round. For spiced rum cranachan the rum mixture is folded in with whipped cream and placed on top of the shortbread and then the raspberries are added. Whisky-soaked raisins can be used if you do not have raspberries. Chocolate cranachan can be made with chopped toasted hazelnuts, light muscovado sugar and chocolate [7].

See also


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  • The Scots Kitchen: Its Lore & Recipes by F. Marian McNeill, Blackie, 1929
This page was last edited on 13 July 2018, at 14:53
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