Mango and blueberry cranachan

The amount of icing sugar used in the cream is tiny, it’s just to bring out the sweetness of the whisky.  I have made this with vegan double cream and it worked well. If you are watching the calories use fat free Greek style yoghurt in place of the cream.



  1. Lay a piece of baking paper on the work surface. Gently melt the honey in a pan and when it starts to bubble add the oats. Mix well and pour onto the baking paper spreading out thinly. Leave to cool.
  2. Beat the cream until it is just holding it’s shape. Stir in the whisky.
  3. Take four glasses or bowls. Divide a third of the fruit between the glasses. Take half of the cream and split that between the glasses. Add another layer of fruit and cream and then a final layer of fruit. Top with the honey coated oats and mint leaves. Chill for 15 minutes and then serve.


Raspberries or kiwi could be substituted for the mango or blueberries.