Country: Scotland​

Prep. time: 20 minutes

Ingredients:

• 75g oats
• 2 tbsp honey
• 2 tbsp whisky (Scottish preferred)
• 250g raspberries
• 350ml whipping cream

Steps:

1. Toast the oats in a dry frying pan for about 5 minutes. Keep them moving so they don't burn! Then set aside to cool.
2. Set aside a few raspberries to garnish and crush the rest in a bowl with a fork
3. Whip the cream into stiff peaks. Add the honey and the whisky and mix together.
4. Set aside a small amount of the cooled oats for garnish and mix the rest into the cream
5. Layer the crushed raspberries and cream into a glass (traditional) or a bowl, finishing with cream on top. The number of layers doesn't matter.
6. Sprinkle the remaining oats and whole raspberries on top.
7. Serve!

Tips/Tricks:

You can omit the whisky if it's for kids or you can't consume alcohol and it is still pretty tasty! Or substitute it for dark rum! You can substitute the raspberries with other berries e.g., strawberries, blueberries, blackberries. I prefer to put it in the fridge before serving to give the oats time to soften.

Why this recipe?