For this recipe I followed the recipe from book passed down a family, A Feast of Scotland'. All the ingredients used were, of course, Scottish.
According to this recipe all you need is:
3oz pinhead oatmeal (1/2 cup)
1/2 pint double cream (1 1/2 cups)
1 tablespoon Drambuie (optional)
Raspberries (optional)
STEP ONE
Toast the oatmeal in a frying pan over a fairly high heat until it is lightly browned.
STEP TWO
Whisk the cream to a soft consistency, then mix in the Drambuie and toasted oatmeal.
STEP THREE
Pour the mixture into a glass, and layer it with raspberries,
EDIT TO THE RECIPE
So after making this recipe by the book, I have a few wee tweaks I would recommend.
Although I appreciate that the oats are incredibly important to the dessert, I would recommend only putting a top layer of oats on, not mixed through the cream.
Scottish food blogger, Graeme Taylor, gave me his favourite recipe for Cranachan during his interview. To read the full interview click here.
Cranachan
A Scots Larder Cranachan
Ingredients
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60g Fine oatmeal
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3 tablespoons Whisky (I like to use Aberlour)
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500ml Double cream
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3 tablespoons Heather honey
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250g Raspberries
Instructions
1. Toast the oatmeal gently and leave to cool before soaking in the whisky
2. Add the cream and honey together and whisk into soft peaks, the softness is essential so don’t overwork
3. Add the oatmeal to the cream and mix together
4. Serve with the raspberries
Traditionally the oatmeal, cream and raspberries would be laid out separately to allow guests to help themselves in their preferred quantity.
