Layered whipped cream, toasted oatmeal, honey, whisky and Scottish raspberries. Edinburgh's standard summer pudding, eaten July to August when the berries are at their peak.

Cranachan started as a harvest-festival dessert in Highland farming households where cream, oats, heather honey and the late-summer raspberries all happened at once. The whisky came in at table rather than the kitchen originally; the cook poured a dram into each glass before service. The Edinburgh bistro version codified the layered presentation through the late twentieth century and the city's restaurants run it as their default Burns Night dessert and through the July raspberry season. The Stockbridge Market raspberries from Perthshire growers are the canonical fruit.

4 editor picks for Cranachan in Edinburgh, ranked by editorial score. All Edinburgh signature dishes · Cranachan across every city.