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Raspberry Cream Crowdie

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“Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour. Vary the berries to suit taste preferences. Crowdies may be largely prepared ahead, but are best assembled just before being served: that way the oats stay crisp. The preparation and cooking times below do not include the several hours cooling time required after you have made the crowdies.”

Ingredients Nutrition


  1. Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
  2. Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
  3. After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
  4. Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
  5. Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.

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