This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle.
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.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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