The monthly online
magazine for all
catering professionals
Essentially Catering Magazine


Raspberry Cranachan recipe

Raspberry Cranachan

A fruity, boozy desert.

Serves: 4

Courtesy of the Annandale Arms Hotel, Moffat in the Scottish Borders

Print recipe »


  • 200g fresh raspberries (frozen will do)
  • 100g double cream
  • 100g granulated sugar
  • 25g icing sugar
  • 50g brown sugar
  • 100g pinhead oats
  • 2 tbsp whisky or Drambuie


  1. Keeping 20 raspberries aside for decoration,  just cover the rest of the raspberries with water, bring to the boil, simmer for a few minutes, add sugar to taste.
  2. Leave to cool, put though a fine sieve, set aside until cold.
  3. Mix together pinhead oatmeal and brown sugar and place on baking tray under
    hot grill.
  4. Keep moving around to prevent burning, when a nice toasted colour is achieved remove from grill and leave to cool. You should have a slightly sticky oat granola.
  5. Put the cream, icing sugar to taste and whisky/Drambuie in a bowl. Whip until stiff.

To Serve

  1. Take four glass tumblers, put some of the pinhead oatmeal in the bottom, cover with a little coulis.
  2. Spoon in some cream mix, top with a few fresh raspberries, more coulis, more pinhead oats. Try and achieve a marble effect between the dark red coulis and the cream. Spoon in some more cream, dribble over coulis, top with three fresh raspberries, sprinkle with the remaining pinhead oats. 

This should be made a few hours in advance and will happily sit in the fridge.

Important: Your feedback is important to us, please comment any time. Leave feedback »

Previous issues - For latest news & articles view this month's magazine »

Inside this issue

Sign up for more

Sign up today and get Essentially
Catering Magazine delivered every
month to your inbox.

You’ll also get:

  • Weekly news updates
  • Exclusive catering product offers
Sign up »
Advertisement BB Foodservice

Follow us on Twitter

Follow Essentially Catering Magazine on Twitter

Essentially Catering @MagazineEC 28 SEP

The October issue of EC Magazine is now online feat #studenteating and #sausageweek #catering #foodservice Enjoy!

Essentially Catering @MagazineEC 22 SEP

25 million extra pints to be sold during @rugbyworldcup , says BBPA @beerandpub Enjoy responsibly everyone! #RWC2015

View EC tweets >

Article Archive

Understanding utility bills

Failing to get a handle on utility bills can have a big impact on businesses bottom lines Read more >

Shake up your drinks menu

While consumers are visiting the on trade less frequently than they used to, when they do go out they are willing to spend more in order to get the most out of their experience. Read more >

View previous articles > 109
Advertisement Cooking oil offer
Essentially Catering Magazine Brands