As a dessert, it is very popular today, and can often be found on menus in restaurants across Scotland. It is also, an integral part of the dinner which is served at the Burns Supper.
However, its origin is somewhat modest. In the first records, cranachan appeared as a meal in the celebrations of the harvest.
Crowdie – a traditional Scottish cheese was used as a basis. Since the season of raspberries starts in June, they were added to the traditional crowdie breakfast. Double cream comes later, and somewhere fresh cheese is added today.
In these recipes, it wasn’t as rich, and it was served without whiskey, and raspberries were just an option.
Although raspberries are traditionally an integral part of cranachan, it is possible to find versions with other fruits. It is not unusual to see cranachan with orange, chocolate or even rum.
Cranachan is usually served in tall glasses, but the traditional way to serve it was a little different. On the table was placed each ingredient individually, and everybody could compile their own dessert to taste.
The exact origins of the dessert are unclear, but it is thought to have evolved from a dish known as crowdie, which was a mixture of oatmeal, cream, and honey. Over time, other ingredients such as whisky and berries were added to the dish, giving it the name Cranachan.
The origin of the word cranachan in Scots Gaelic means "churn." You will sometimes hear the dessert called "crowdie," as the cheese of the same name was sometimes used instead of the whipped cream. While pinhead oats or steel-cut oats are perhaps more traditional for this dish, rolled oats are perfectly fine to use.
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