Cranachan sundae

February 20, 2009 (Last Updated: January 11, 2019)

This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat.

TO DRINK (F&HE): Radford Dale Natural Sweet Viognier 2007 has characters of honey, orange and oats – a marriage made in heaven.

Cranachan sundae

Serves: 4
Cooking Time: 20 mins


  • 500g frozen berries
  • a sprig of fresh rosemary
  • 45ml (3 tbsp) honey
  • zest and juice of 1 orange
  • 50g butter
  • 100g rolled porridge oats
  • 150ml double cream
  • 30ml (2 tbsp) castor sugar
  • whisky, to taste
  • 140ml low-fat yoghurt
  • 2 butter shortbread fingers



Put the berries, rosemary, 15ml (1 tbsp) of the honey, orange zest and juice in a small saucepan and bring to the boil.


After a few minutes the berries should start to release their lovely sticky juices. Spoon them out with a slotted spoon into a mixing bowl. Remove the rosemary sprig and discard. Keep simmering the juices in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.


Melt the butter and the remaining honey in a frying pan. Add the oats and fry until golden brown and sticky.


Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add a splash of whisky and the yoghurt and gently fold in.


Spoon a little fruit into the bottom of 4 tumblers or glasses with a drizzle of the syrup. Top with some cream, crumble over a little shortbread, then follow with some oats and so on, until you’ve either filled your glasses or run out of stuff. Top with the last few oats and serve.


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