Cranachan Trifle Pots
Scottish cranachan flavours of toasted oats, raspberries, honey and whisky cream, layered with soft sponge.
Made with Victoria sponge base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min plus chilling
- LevelEasy
- Costabout £1.22 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge first (see the base recipe) and let it cool. Toast the oats in a dry frying pan over a medium heat for 3 to 4 minutes until golden and smelling nutty. Tip onto a plate to cool.
3 min 30 s - 2
Crush 150 g of the raspberries with 1 tbsp of the honey into a rough sauce.
- 3
Whip the cream until it holds soft peaks, then fold in the yoghurt, remaining honey and whisky.
- 4
Cut the sponge into small cubes and divide half between six glasses. Top with raspberry sauce, a spoonful of oats and a layer of the cream.
- 5
Repeat with the remaining sponge, sauce and cream. Chill for 30 minutes.
30 min - 6
Top with the remaining whole raspberries and the rest of the toasted oats just before serving.
Tips
- Add the toasted oats at the last minute, as they soften in the cream.
- Use any whisky you like. A smoky one gives a stronger flavour, so use less.
- If you do not want alcohol, replace the whisky with orange juice.
Storing and freezing
Keeps in the fridge for up to 24 hours without the oat topping. Add the oats just before serving. Do not freeze.
Questions
Is cranachan really Scottish?
Yes. Cranachan is a traditional Scottish pudding of cream, raspberries, oats, honey and whisky. This trifle version adds sponge.
Is this gluten free?
No. The sponge contains wheat flour, and oats are often contaminated with gluten. Make it gluten free with gluten free sponge and certified gluten free oats.
Can I use frozen raspberries?
Yes, for the crushed sauce. Thaw and mash them. Keep fresh raspberries for the topping if you can.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.