Cranachan Recipe




2 tbsp oatmeal


300g raspberries

Tate & Lyle Caster Sugar 

350ml double cream 

2 tbsp Lyle's Golden Syrup

2-3 tbsp whisky, to taste




  1. Spread your oatmeal onto a baking tray, and grill until it smells rich and nutty. Cool.
  2. Make a raspberry purée - crushing the fruit through a sieve - sweeten it with a little caster sugar. Whisk the double cream until set. Stir in the Lyle’s Golden Syrup and whisky – be careful not to overwhip.
  3. Add the oatmeal to the cream, and stir. To serve, alternate layers of the cream and remaining raspberries/purée in 4 serving dishes. Chill. Serve. Enjoy!