This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle.
- 570ml/1 pint double cream
- 85g/3oz porridge oats
- 7 tbsp whisky
- 3 tbsp honey
- 450g/1lb raspberries
- fresh mint, to garnish
- Toast the oats in a frying pan, being careful not to burn them.
- Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
- Serve in dessert glasses garnished with a few raspberries and mint.