220 raspberries


Half a cup of fine oatmeal
Half a cup of coarse rolled oats
A sprinkling of light brown sugar
250ml/7fl oz pot double cream
¼ gill  (or two) of whisky *
A big spoonful of Fife 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. Remove when crisp and leave to cool.

Whisk the double cream in a bowl (taking care not to 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.

* Note – if you are a Fife Diet purist the whisky should be Cameron Brig from Windygates.