Ingredients Click to find out more about the ingredients
570ml/1pint double cream
Handful of fresh mint to garnish
85g porridge oats
7 tbsp whiskey
1. Toast the oats in a frying pan, being careful not to burn them. 2. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. 3. Serve in dessert glasses garnished with a few raspberries and mint.