Described by some as the best pudding to come out of Scotland.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • British

    Cranachan Sundae by Sandra Jamieson

    Recipe Information

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    500g Frozen Summer Berries

    1 x Orange

    100ml Scottish Double Cream

    140ml Greek Yogurt

    50g Caster Sugar

    25g Scottish Unsalted Butter

    40ml Scottish Blossom Honey

    1 x sprig Fresh Rosemary

    100g Scottish Porridge Oats

    15ml Whisky

    2 x Shortbread Fingers


    Grate and juice the orange. Put the juice and rind into a small saucepan, along with the frozen berries, sprig of rosemary and honey, and slowly bring to the boil.

    Remove the rosemary and, with a slotted spoon, remove the berries and put into a heatproof bowl. Keep cooking the juices until they’re reduced to a syrup. Remove from the heat and pour over the berries.

    Melt the butter in a pan and fry the oats, along with the remaining honey until browned and gooey.

    Next, whip the cream until holding, then add the whisky and fold in the yogurt. Crumble the shortbread fingers.

    Finally, layer the sundaes in 4 tall glasses, starting with some fruit and glaze, cream, oats and crumbs.

    Repeat until you’ve used all the ingredients.