170g double cream
75g jumbo Fife oats
75g light muscovado sugar
About 2tablespoons Aberdour runny honey
500g mixed berries such as brambles, raspberries and strawberries.
Preheat the grill to hot and place the oats and sugar on a sheet of foil, then toast under the preheated grill. Watch them constantly, removing and shaking them about, or forking them through every 10-20 seconds or so. After a couple of minutes, the sugar will have caramelised and the oats will be golden. Remove and leave to cool.
Meanwhile tip the cream into the bowl and add the honey. Whisk the cream lightly until it just starts to thicken. Then add the yogurt and stir lightly.
Once the oat mixture has cooled, loosely break up the mixture between your fingers as you add it to the cream.
Add your favourite berries to the bowl and gently stir.
Serve in a lovely glass with a berry on the top – and a drizzle of honey, if you like.