Make Sam Heughan’s Sassenach Cranachan for Burns Night

You know the star of Outlander Sam Heughan.

You know that he founded a Scotch whisky brand: The Sassenach. 

But did you know the actor and ambassador of all things sublime and Scottish has a knack for making dessert? Like he wasn’t a catch already.

Sam Heughan’s Sassenach Cranachan

Yes, Heughan is a cranachan creator. He put a recipe from Christina Cucina to good work but included his very own whisky, even going on Good Morning America with Ginger Zee to show her how it’s done. 

A while back we made this very cranachan too for our MoM’s home cooking feature. And lovely it was too. But given Burns Night is around the corner, now seemed like an opportune time to dig out the recipe and whip up a batch of the super little Scottish dessert. 

What is Cranachan?

Cranachan is a traditional Scottish dessert made with raspberries, oatmeal, honey, cream, and whisky. It’s by no means a traditional Burns Night dish or solely reserved for that occasion. 

But given it’s a Scottish classic made with Scotch whisky it fits in perfectly with the annual celebration honouring Scottish poet Robert Burns on 25 January. 

What is The Sassenach Blended Scotch Whisky?

For those unfamiliar with our star ingredient, The Sassenach Blended Scotch Whisky was launched in 2020. The name comes from Hueghan’s Outlander character Jamie Fraser’s term of endearment. 

The whisky has gained acclaim for its stylish aesthetic (Bey was obviously impressed…) as well as its smooth profile rich with notes of citrus, honey, and spices. It has won multiple awards, scored impressive reviews, and is beloved by many. Notably the Heughligans, a name super fans of the actor give themselves. 

Sassenach Whisky Cranachan Recipe

Without further ado, here’s Sam Heughan’s Sassenach Cranachan for Burns Night 2025. It’s delicious. 

You can swap the double cream for vegan cream and the honey for maple syrup to make the recipe vegan. Enjoy!

Time: 10 minutes

Serve: 2

Ingredients:

5 tbsp The Sassenach Blended Scotch Whisky

100g oatmeal

300g raspberries

1 tsp caster sugar

300ml double cream

2 tbsp honey

Method:

Lightly toast the oats in a pan, being careful not to let them burn, then allow to cool. Soak the oats in 2 tbsp of Sassenach while you prepare the other ingredients. 

Keep some raspberries to the side to garnish. Crush the remaining raspberries in a bowl and add the caster sugar, 1 tbsp of honey, and 1 tbsp of Sassenach.

Whip the cream in a bowl until it begins to thicken, then add the remaining 1 tbsp honey and 2 tbsp Sassenach. Continue to whip until stiff peaks form.

We opted for a layered approach to look like Sam Heughan’s — a layer of oats, then the raspberries, then the cream. Repeat and garnish with the raspberries we set aside earlier.

The post Make Sam Heughan’s Sassenach Cranachan for Burns Night appeared first on Master of Malt blog.