Possibly the best pudding to come out of Scotland! A deliciously light and adult dessert!
Ingredients (serves 4)
- 570 mls Double cream
- 85 grams Porridge oats
- 7 Tbsp Whisky
- 3 Tbsp Honey
- 450 grams Raspberries
- 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.