A traditional and delicious Scottish recipe.

Serves 4

150g raspberries
60g medium oatmeal
600ml double cream
4tbsp malt whisky
4 tbsp clear runny honey

Put the oatmeal on to a baking tray and either toast in the oven (200C/400F/Gas Mark 6) or under the grill until it is a golden brown colour.
Whip the double cream until it forms soft peaks then add the honey and whisky. Reserve a small amount of the oatmeal for scattering on the top later, fold the rest into the cream mixture and then fold in the liquidised raspberries.
Put the mixture into a bowl or individual serving dishes then spoon the remaining raspberries and reserved oatmeal on to the top.
For a slightly less rich version you could use half cream and half yoghurt in which case whip the cream first and then stir in the yoghurt. You can also vary it using any soft fruit but raspberries give it a traditional Scottish feel.

View this post