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December 29, 2017

A Take on A Classic: Scottish Cranachan

by Julieta Lucca

As traditional as Cranachan may be, there’s really nothing wrong with making this dessert your own.

Be it by slightly changing the ingredients or completely re-hashing the overall taste and texture. What’s interesting about Cranachan is that it can be prepared with any Whisky of your liking, thus making it a very appropriate dessert to accompany a glass of the Whisky of your liking.

Our Whisky expert Louis Rossi talks about why Ledaig 10-year-old ticks all the boxes in our new spirits column, The Distiller.


🕑 15 minutes

  • serves 1
  • 150 g greek yoghurt (or double cream)
  • 15 ml Ledaig 10 year-old whisky
  • 20 g heather honey
  • 300 g fresh raspberries
  • 70 g oats


– Start by measuring all the ingredients and pre-heating the oven to 200C.

– Line a baking tray with parchment paper and sprinkle the oats on the tray. Toast in the oven for 15-20 minutes or until they are golden brown. They should have a lovely golden tone and be crunchy.

– Add a quarter of the raspberries to a bowl and crush them very lightly so they release some of the juices.

– Mix the yoghurt with the whisky and honey. If you are replacing the yoghurt with double cream, beat the cream until it’s slightly stiff and combine with the whisky and honey. Add half the oats and the crushed raspberries and once again mix lightly.

– To serve, layer the yoghurt mixture with the remaining raspberries and oats. Top with some more oats and a couple raspberries. Enjoy!

Read more about Ledaig 10 year old in our new column The Distiller.◼

  • Remember to Drink Responsibly
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