- half a cupful or so fine oatmeal
- half a cupful or so coarse rolled oats
- good sprinkling of light brown sugar
- pot double cream (about 250ml/7fl oz)
- glug or two whisky
- trickle or two heather honey
- 1 punnet fresh raspberries
- Preheat the grill to high. Scatter equal amounts of the fine oatmeal and coarse rolled oats onto a baking tray. Top with a sprinkling of light brown sugar to help crisp up the mixture, then place under a hot grill for 3-4 minutes (depending on how hot your grill is), but watch it carefully as it burns easily. Remove when crisp and leave to cool slightly.
- Whisk the double cream in a bowl. (I like to do this by hand as I have complete control over it and I beat the cream until it just starts to feel heavy on my whisk; don't over-whisk it.) Add the whisky and honey and gently beat into the cream, adding more of each if you wish, then fold two-thirds of the warm oats through the cream.
- To serve, divide half the raspberries between two serving glasses, then top with the cream and the remaining raspberries. Finish with the remaining oats for a crunchy topping and serve immediately.