Scottish Cranachan Dessert with Ginger is a twist on the classic Scottish Cranachan dessert. Cranachan is usually made with cream, honey, whisky, and oats with Scottish raspberries. I’ve taken this Scottish favourite and spiced it up with some ginger.
Why add Ginger to Cranachan?
This Cranachan dessert is inspired by another Scottish classic: the Whisky Mac. A Whisky Mac is a cocktail made by mixing Scotch whisky with Green Ginger Wine. The combination of whisky and ginger makes for a really warming drink, and I think it also makes a delicious Cranachan variation.
What kind of Ginger is in the Cranachan?
My Scottish Cranachan dessert includes Green Ginger wine, chopped ginger in syrup, and a ginger oat granola.
What kind of fruit can I use?
The traditional fruit for cranachan is raspberries. I’ve used redcurrants, rather than raspberries, to add a little acidity to balance out the richness of the cream, and they also make a really pretty garnish.
Although I used redcurrants, you can use other fruits, as this is a cream-based dessert, use a sharper fruit like raspberries, blackberries, or even rhubarb to provide the best balance.
Ginger Oat Granola
One of the key ingredients in the Cranachan is the ginger oat granola. If time is short you can buy granola but this really is such a simple recipe with only four ingredients.
It’s worth spending a few more minutes to make it from scratch. You can make it in advance and store in an airtight container until you are ready to assemble your Cranachan.
When should I serve Scottish Cranachan Dessert?
Cranachan is a brilliant dessert to make for a dinner party, as it’s simple to assemble. Make the granola earlier in the day or even the day before and then combine the whipped cream with the other ingredients. You can make it ahead of a dinner party and concentrate on other dishes or enjoy time with your guests.
Serve Scottish Cranachan at a Burns Supper. This is a night to celebrate the works of Scotland’s National Bard, Robert Burns on his birthday on 25th January.
A Burns Supper involves speeches, often humorous, recitations of Burns poems and renditions of his songs. Read my guide for How to Host the Ultimate Burns Supper . I will guide you through the traditions and provide even more traditional recipes.
St Andrew’s Day
St Andrew is the patron saint of Scotland and, St Andrew’s Day is on 30th November. a day to celebrate the food and culture of Scotland and Cranachan would be a great way to do that.
More Cranachan Recipes from Farmersgirl Kitchen
Scottish Rhubarb Cranachan is another variation of one of the best known Scottish desserts. In this recipe, I use seasonal roasted rhubarb and combine it with whipped cream, Scotch whisky, honey, and toasted oatmeal.
Iced Cranachan is a frozen version of this classic dessert serve it with a raspberry coulis and an oatmeal crumb.
More Cranachan Recipe Variations
- White Chocolate and Greek Yogurt Cranachan – Tin & Thyme
- Scottish Oaty Cranachan with Strawberries – Tinned Tomatoes
- Peach Melba Cranachan – Kellie’s Food to Glow
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Scottish Cranachan Dessert with Ginger
For the granola
- 70 g rolled oats
- 35 g butter
- 35 g runny honey
- 1 tsp ground ginger
For the whisky cream
- 300 ml double cream
- 80 g ginger in syrup 4 balls
- 45 g honey on the comb
- 150 g redcurrants save four sprigs for decoration
- 1 tbsp Green Ginger Wine
- 1 tbsp Single Malt Whisky
To make the ginger oat granola
- Place the oats and ground ginger in a bowl and stir with a spoon, add the butter and runny honey.
- Microwave for 2 minutes or until the butter and honey has melted.
- Stir until all the oats are covered, turn out onto a baking tray in a shallow layer.
- Bake at 180 C for 10-15 minutes. Check after 5 minutes and stir to ensure the granola browns evenly.
- Once the granola is a deep golden brown, remove from the oven and leave to cool.
To make the Cranachan
- Whip the double cream until your beaters just start to leave a trail in the cream. You don’t want it too thick as the oat granola will thicken it.
- Chop the preserved ginger balls into small pieces.
- Chop the honeycomb into small pieces.
- Using a fork, remove the redcurrants from their stalks (keep four stalks for decoration)
- Mix the ginger, honeycomb and redcurrants into the whipped cream. Add 1 tbsp Green Ginger drink and 1 tbsp Balblair 1990 Highland Single Malt Whisky and stir to combine.
- Just before serving add 50g of the oat granola to the cream and stir gently.
- Spoon the cream mixture into four glasses, top each glass with a little more granola and a stalk of redcurrants.