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Honeycomb, chocolate and raspberry cranachan recipe

Honeycomb, chocolate and raspberry cranachan recipe

10 ratings

Layering whisky-infused cream, honey, oats, raspberries and chocolate honeycomb tiffin, these moreish individual cranachan are an indulgent twist on a classic Scottish dessert for your Burns Night supper. See method

  • Serves 6
  • 15 mins to prepare
  • 353 calories / serving
  • Vegetarian


  • 25g Tesco Finest Scottish Porridge Oats
  • 150g Tesco Finest Raspberries
  • 4 tbsp Tesco Finest Raspberry Coulis
  • 200ml whipping cream
  • 1 tbsp Tesco Finest Acacia Honey
  • 1-2 tbsp Tesco Finest 12-Year-Old Speyside Single Malt Whisky (optional)
  • 2 x Tesco Finest Honeycomb Tiffin Slices

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    15g 74%
  • Sugars

    22g 24%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 30g Protein 3g Fibre 0.2g


  1. Put the oats in a dry, nonstick frying pan over a medium heat for 2 mins, shaking the pan occasionally, until toasted. Transfer to a plate to cool completely.
  2. Meanwhile, roughly crush 50g raspberries with the raspberry coulis. In a separate bowl, whip the whipping cream until thick, then fold in the honey and 1-2 tbsp whisky (optional) to taste.
  3. Divide half the cream between 6 dessert glasses, then top with half the raspberry coulis mix. Divide half the remaining raspberries (from the pack) and half the toasted oats between the glasses and top each glass with some crumbled tiffin slice. Repeat with the remaining cream, coulis, raspberries and another tiffin slice. Finish with a sprinkling of oats and drizzle of honey.

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