- 85g/3oz raspberries
- 40ml/1½fl oz whisky
- 30g/1oz flaked almonds, toasted
- icing sugar, to dust
- Place the raspberries into a frying pan and cook over a gentle heat on a gas hob for 2-3 minutes.
- Add the whisky and very carefully tip the pan slightly to catch the flame and ignite the whisky. Flambé the raspberries for one minute.
- To serve, pour the raspberries into a serving bowl, sprinkle over the flaked almonds and dust with icing sugar.