Serves: 6-8
  • 50g gluten free oats or oatmeal
  • 500ml double or whipping cream
  • 300g raspberries (fresh or frozen)
  • 2 tablespoons runny honey
  • 2 tablespoons whiskey (optional)
  1. If using frozen raspberries, take them out the freezer at least two hours before to thaw.
  2. Blitz the oats in a blender (I use a small hand held one) until they resemble coarse oatmeal. I haven't found gluten free oatmeal yet, so I do it this way. If you have gluten free oatmeal, you can just use that. Or, if you don't need to make this gluten free, you can just use regular oatmeal.
  3. Dry roast the oats/oatmeal in a large, flat bottomed frying pan on a medium heat until golden (sometimes it’s hard to tell as they’re already quite golden coloured by nature, but when they start giving off a slightly nutty smell you’re probably done) – careful that they don’t burn! Set aside to cool.
  4. Whip the cream into soft peaks being careful not to over whip.
  5. Stir in the honey and whisky. CAUTION: There is a lot of discussion about whether the distillation process really removes all traces of the gluten protein from whisky. Depending what kind of casks the whisky is stored in, there may also be cross contamination from other grains after distillation. I don't actually have coeliacs disease, and am fine with drinking whisky, so I can't comment for sure. If in doubt or if you are very sensitive, just omit the whisky - the Cranachan will still taste divine. You may also want to omit the whisky if making this for children.
  6. Crush half the raspberries and gently fold them into the cream with a fork to create a ripple effect.
  7. Reserve a few of the whole raspberries, then fold the rest into the cream too.
  8. Lastly, fold in the roast oats/oatmeal and transfer the mixture into a pretty serving bowl.
  9. Garnish with the reserved raspberries on top and leave to chill in the fridge for at least 1 hour.
Nutrition Information
Serving size: 6-8
Recipe by The Bear & The Fox at