Whipped cream and toasted oats, with raspberries, whisky and honey...

Burns Night is fast approaching us (this coming Wednesday), and what better way to celebrate Robert Burns and his poetry than with a whisky-fuelled cranachan. For those who aren’t familiar with this dessert, it is a delicious combination of raspberries, whipped cream, oats, honey, and whisky. I use our Shipton Mill pinhead oats, which retain their crunch better than rolled oats, although these are also fine if you can’t track down pinhead. If you’re going down the route of laying on a full three-course meal, cranachan is also incredibly easy to make and almost entirely fool-proof.

I made this dessert last time we were staying on the Isle of Mull, and got in rather a lot of trouble for using “the good whisky” mixed in with the cream… However, having since tried it with a less delicious whisky, I still maintain that it’s worth using a good quality one, as the flavour is one of the dominant tastes of the pudding.

Serves 2-3 people.

Haggis Sausage Rolls 

For other Burns Night ideas, try making these sausage rolls but omit the sage, cheddar and mustard, and switch in haggis for the sausage meat. Simply remove the haggis from the skin and follow the recipe in the same way.



  • 25g pinhead oats
  • 150g raspberries
  • 200ml double cream
  • 1-2 tbsp malt whisky (adapt to taste)
  • 1 tbsp clear honey


Scatter your oats over a baking tray. Toast them lightly under the grill for 3-5 minutes, making sure they don’t burn. They should start to release a lovely nutty smell and take on a slightly golden tinge.

Use a fork to mash half your raspberries in a bowl, into a puree texture. If you prefer the texture to be very smooth, you can do this in a blender. Slice the remaining berries into halves, keeping a few whole raspberries back for decoration. These will add some texture to the dish, to contrast with the puree.

Whip the cream using an electric hand whisk until it holds soft peaks. Gently fold through the whisky and honey, followed by the oats and raspberries, leaving a few raspberries back to garnish. Stir the fruit through slowly to produce a marbled effect.

Place a generous dollop of cranachan in each glass or bowl, and sprinkle any leftover oats on top along with the reserved raspberries to serve. Eat on the day of making. The longer you leave the pudding, the more it will soften up. If you want to make sure the oats retain their bite, you can save stirring them through until the last minute, just before serving.

To set the scene, here are a few snaps from my last trip to Mull, back in October 2016…
Mull 2 Mull 3 Mull 4 Mull 5 Mull 6 Iona