Preparation info
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    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

I first came across this traditional Scottish dessert some years ago in Theodora Fitzgibbon’s A Taste of Scotland. At the time I was looking for dishes using oatmeal, and exploring books on Scottish food seemed a good place to start. And so it proved — oatmeal pastry, oatmeal soup, haggis, oatcakes, and cranachan. I was intrigued by the name, and found it to be a fresh-tasting dessert of nutty oatmeal and whipped cream, flavoured with honey, a dash of whisky or rum and soft fruit. I