by Michele Pesula Kuegler | March 12th, 2012 | Desserts, Recipes

Now that we’ve talked about a variety of dishes for St. Patrick’s Day dinner and brunch, it’s time to consider a little bit of dessert.  Honestly, I don’t usually think too much about dessert for this holiday, as the meal tends to be heavy.  Plus, when St. Patrick’s Day falls on a weekday, there isn’t always the time to linger over a multi-course meal.

With the collision of St. Patrick’s Day and Saturday this year, why not give an Irish dessert a try?  This recipe is simple to make, requires few ingredients, and will provide some nice bright flavors to end the meal.



From James Beard winner Judith Choate’s “A Reader’s Cookbook


  1. 1 cup rolled oats
  2. 4 cups cold heavy cream
  3. ½ cup superfine sugar (or to taste)
  4. 2 Tb. Drambuie liqueur
  5. 2 cups raspberries, blackberries, blueberries, or sliced strawberries, plus more for garnishing
  6. Mint sprigs for garnish
  1. Preheat the oven to 350°F.
  2. Place the oats in a baking pan, pushing them out to a single layer. 
  3. Place in the preheated oven and bake, tossing and turning occasionally, for about 15 minutes or until nicely toasted.
  4. Remove from the oven and set aside to cool.
  5. Place the cream in the bowl of a standing electric mixer fitted with the whisk. Beat on low until just frothy.
  6. Add the sugar and liqueur, raise the speed, and continue to beat until stiff peaks form.  Remove the bowl from the mixer and, using a spatula, fold in the berries along with the reserved oats.
  7. Either scrape the pudding into a decorative serving bowl or place an equal portion into each of 12 individual dessert dishes. Cover with plastic film and refrigerate for 6 hours.
  8. When ready to serve, remove the pudding(s) from the refrigerator. 
  9. Uncover and decorate the top with individual berries and a mint sprig.
Think Tasty

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