Average: 3.6 (7 votes)


60g medium oatmeal
150g of raspberries
600ml double cream
4 tbsp malt whisky
2 tbsp Drambuie
4 tbsp runny Scottish honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until golden brown. Do stand and watch this because they can easily and quickly burn.

Blend 50g of the raspberries in the liquidiser until they become smooth. Whip the double cream until a stiff mixture forms. Fold in the whisky, Drambuie, honey, oatmeal and raspberry liquid.

Divide among serving glasses. Garnish with the remaining raspberries.