30mins
250-300g Scotty Brand raspberries
300ml double cream
100g coarse oatmeal
50g soft brown sugar
clear honey
whisky
Heat a heavy frying pan on a medium heat.
Mix the oatmeal and soft brown sugar thoroughly and add to the pan, stirring gently.
Ensure it is just hot enough to melt the sugar. If the sugar starts to smoke, turn down the heat.
Keep stirring until there are no visible sugar grains and the oatmeal is coated in sugar. Remove from heat.
Put the cream in a bowl. Add 1 tsp of Scotch whisky. Whisk until firm.
Serve in glasses with layers of oatmeal, cream and raspberries.
Warm the honey slightly to make it nice and runny (add a little more whisky to it if you wish) and drizzle it on top.
Garnish with a few more raspberries and a sprinkling of oatmeal.
