Blackberry cranachan


80g dark brown sugar

40g porridge oats

300g blackberries

scant ¼ tsp cinnamon

350ml double cream

4-5 tbsp whisky

1 tsp vanilla extract


1. Put 4 tbsp sugar in a thin, even layer in a dry frying pan. Top with the oats and set over a medium heat, swirling the pan so the sugar melts evenly. After about 4 minutes, it should have melted. Pour onto a baking sheet; leave to set, then break into a gritty texture.

2. Crush ½ the blackberries to a purée with the cinnamon and the remaining sugar. Set aside a few berries, then stir in the rest, crushing once with a fork.

3. Whisk together the cream, whisky and vanilla to soft peaks. Stir in most of the caramelised oats. Layer or swirl the fruit and cream into glasses or bowls. Top each one with a blackberry or two and a sprinkling of the remaining oats.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes 15 minutes

Serves: 4-6

Nutritional Info

Typical values per serving:

Energy 1,457kJ
Fat 28.4g
Saturated Fat 17.4g
Carbohydrate 21.7g
Sugars 17.7g
Protein 2.2g
Salt 0.1g
Fibre 2.1g

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4 stars

Average user rating Based on 16 ratings

This recipe was first published in Thu Aug 28 14:34:00 BST 2014.