Every take on this classic Scottish dessert assembles the ingredients in a slightly different way.
This is my version. With apologies to fellow Scots: the whisky is negotiable. If you don’t have a bottle to hand, it is just as good made with brandy or rum. For a child-friendly version, omit the alcohol altogether.
Ingredients (serves 2)
Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.
- 20g (¾oz) oatmeal
- 150ml (5fl oz) double cream
- 1 tbsp clear honey
- 1 tbsp whisky
- 125g (4½oz) raspberries
1. Put the oatmeal into a dry frying pan over a low heat and toast it gently. This should take around 10 minutes. When it is golden-brown and tastes cooked, take the pan off the heat.
2. Put the cream into a bowl and whisk it until it is stiff.
3. Add the honey, whisky and three-quarters of the oatmeal to the cream and fold them in.
4. Put the raspberries into a saucepan and heat them very gently for a minute or so, until the juices just start to run. Stir them as little as possible so that the berries stay intact.
5. Pick out a couple of raspberries for decoration, and put a spoonful of raspberries into the bottoms of two glass tumblers. Fold the rest of the berries into the cream.
6. Spoon the cream mixture into the tumblers. Top with the rest of the oatmeal and the reserved raspberries.
Sign-up to the Kitchen Garden Magazine Newsletter
Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…
You can unsubscribe at any time.