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The Hirshon Mixed Berry Scottish Cranachan

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3.5 from 2 reviews

  • Total Time: 0 hours


Units Scale
  • 75g pinhead oatmeal
  • 1 tbsp soft brown sugar
  • 200g raspberries
  • 50g blackberries
  • 500ml heavy cream, preferably organic and from a Jersey cow
  • 4 tbsp heather honey, plus a little extra to drizzle
  • 4 tbsp single malt whisky – I prefer a lighter Speyside here, Macallan aged in sherry casks is perfect. TFD also enjoys Drambuie as well


  1. The night before you want to make the dessert – heat a large cast iron frying pan over medium heat. Add the oatmeal and sugar and toast, stirring until the sugar has melted and the oatmeal smells toasty. Tip on to a baking sheet lined with greaseproof paper and leave to cool.
  2. Put 1/3 cup (2 oz) of the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak. The next day, the oats will have absorbed all the whisky
  3. Meanwhile, crush ½ of the berries, then pass through a sieve (if you want to be fancy).
  4. Whip the cream to stiffish peaks, then fold in the honey and whisky. Crumble the oatmeal and add ¾ of it to the cream with the puree to give a ripple effect.
  5. Spoon into four dishes and top with the remaining berries, oatmeal and a drizzle of honey. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 629.98 kcal
  • Sugar: 30.69 g
  • Sodium: 132.67 mg
  • Fat: 47.9 g
  • Saturated Fat: 29.17 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 46.2 g
  • Fiber: 5.45 g
  • Protein: 5.24 g
  • Cholesterol: 172.56 mg