Cranachan Trifle

 I think I may have a problem.  I love watching Great British Bake Off, and was watching the GBBO New Year's show when they had a bunch of Scots on, and they referenced Cranachan.     So, since January is National Oatmeal Month, and Wendy of A Day In The Life On The Farm said to make something that has Oatmeal in it, either savory or sweet, for Sunday Funday, this is what I made.   The Scots on the GBBO referenced Cranachan a few times; in fact, they did showstoppers based on Cranachans.   I looked it up, and this is my version.  I've made it a couple of times now, because I could.  And who doesn't like fresh fruit with whipped cream? 

I did get a touch carried away, though.    I decided not to use toasted oats, but instead crumbled up some of my Kitchen Sink Cookies - they are an oatmeal-based cookie, and used them in the Cranachan.    I did toast them a little, though.   And did I mention that they're gluten-free as well?  I use either almond flour or gluten-free flour in my cookies.  

 I also SCORED some fresh raspberries at Aldi, so I combined them with some of my Kitchen Sink Cookies, which I'd crumbled up and toasted a little in my toaster oven.  I didn't have any true Scotch whisky on hand, so I used some of my Crown Royal Whiskey.    And honestly, I do not think it mattered what kind of whiskey, just use your favorite, and if you have a true Scotch whisky, use that.   You may have noticed that I referenced Scotch whisky without an e, cause that's the way it's spelled.  A true Scotch whisky will not have an e in it, whereas other whiskeys do have an e.  

According to my research, Cranachan is usually served at festive occasions and on Hogmanay, AKA New Year's Eve, it's also made when the first raspberries ripen in June.  And yet here it was, December, and I found fresh raspberries in the store.   The joys of modern living, being able to access out-of-season fruits. And I took advantage of it.  I gotta say, they were not as flavourful as those I've picked fresh from the cane, but it's still amazing to me to be able to not only access, but use fruit that is out of season here. 

I made the first Cranachan a few days earlier and the second one just in time for New Year's Eve, or Hogmanay as the Scots put it.  Hogmanay actually lasts from New Year's Eve, all the way to the second of the month.  I think they do a right good job of celebrating.    

Funny thing: while I consider myself completely Danish, I took one of those DNA tests a few years ago, and it said I was 4% Scot.   I'm going to claim that 4% now, cause I can.  

I had these pretty little glass dessert jars and used them to good effect. 

One of the hints I got was to pour a little Crown Royal over the fresh raspberries and let them marinate for a few, so I did...

And then tasted one, and decided that the raw taste of the Crown overpowered the raspberries.  So I put them into a small sieve and drained them, and added a touch of honey to the drained raspberries.  

I whipped the cream, folded in some of the toasted Kitchen Sink cookies (oatmeal-based), and started layering without taking any pictures of the process.   

I started with some raspberries, then folded in the whipped cream with the oatmeal, added a layer of the toasted oatmeal cookies, some more raspberries, and the plain-ish whipped cream, finishing it off with more raspberries and whipped cream.    I then placed the entire concoction in the fridge for a couple of hours and ate it as my dinner.   And discovered that this glassful could easily have served two or even three people for a dessert.   

I also had a small trifle dish I'd bought at a dollar store, so I decided to make my second Cranachan in it.  And actually remembered to take pictures of the process. 

And then added the whipped cream, which had some of the toasted Kitchen Sink Cookies on top of the raspberry layer, folded in.  

The next step was to add the rest of the toasted Kitchen Sink Cookies, which I'd crumbled up. 

Finishing it off with more raspberries and more whipped cream.    I did end up with some extra whipped cream, which was frozen in little swirls and will top some hot cocoa later on.  

I got carried away with the decorating, but it was delicious and well worth the calories.  

BTW, the toasted oatmeal cookie crumbs soften in the whipped cream.

  

And since it is National Oatmeal Month, my fellow Sunday Funday Bloggers are also sharing their oatmeal recipes.  Take a look: 

Sizzling Tastebuds: Almond Meal Muffins with Oats and Honey 

Sid's Sea Palm Cooking: Cranachan Trifle 

Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 

Palatable Pastime: High-Protein Scottish Porridge Oats 

Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 

Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 

A Day in the Life on the Farm: Mud Cookies 

Mayuri's Jikoni: Oatmeal Banana Quick Bread 

A Messy Kitchen: Oatmeal Honey Date Loaf 

Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal

Cranachan Trifle

Yield: 4-6

Author: Sid's Sea Palm Cooking adapted from many recipes

What's not to love, whipped cream, raspberries, and cookies all together in a dream of a dessert.

Ingredients

Cranachan

• 1 cup heavy cream, whipped
• 2 tablespoons honey
• 2 tablespoons scotch whiskey
• 1 pint fresh raspberries
• 1 cup crushed and toasted oatmeal cookies

Instructions

Prepare the cream and cookies

1. Crumble and toast the oatmeal cookies, just lightly browned. Divide in half and set aside.
2. Whip cream with the honey and whiskey, divide in half, and set aside.
3. Take half the whipped cream and half of the toasted, crumbled cookie; mix together and set aside. Place the other half of the whipped cream in a piping bag.

Assembly

1. In a small glass dish, put a layer of raspberries.
2. Add the whipped cream that you added half the toasted cookie into, layer it over the top of the raspberries.
3. Sprinkle the reserved cookie crumbs over the whipped cream, which has the cookie crumbs in.
4. Place a layer of raspberries over the cookie crumbs, then pipe the remaining whipped cream, reserving a few raspberries for decoration, if desired.   
5. Place in fridge until ready to serve.  

 

Did you make this recipe?

Tag @sidsseapalmcooking on Instagram and hashtag it #Sidsseapalmcooking                                                     

 

I do want to wish everyone a Happy New Year.  I hope you had a great one.  And I wish you all the best in 2026.