• 50 g pinhead or medium oatmeal
  • 600 ml double cream
  • 4 tbsp scotch whisky
  • 3 tbsp Scottish heather honey, plus extra for serving
  • 340 g fresh raspberries


  1. 1

    Preheat the grill. Spread the oatmeal out in an even layer on a baking tray and grill until toasted, watching it carefully so it doesn't burn.

  2. 2

    Pour the cream into a large bowl and lightly whip until it is just starting to hold it shape. Gently stir through the whisky, honey and two-thirds of the toasted oatmeal.

  3. 3

    Spoon half the cream mixture into 6 x 200ml glasses, top with half the raspberries, then spoon over the remaining cream mixture. Sprinkle over the remaining oatmeal and raspberries, and drizzle with honey before serving.

Nutritional Details

Each serving provides
  • Energy 2282kj 545kcal 27%
  • Fat 48.4g 69%
  • Saturates 29.9g 150%
  • Sugars 11.7g 13%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1235kj/295kcal

Each serving provides

15.9g carbohydrate 5.2g fibre 3.3g protein

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