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.
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