This traditional Scottish dessert is often called “crowdie cream”.  In the past, the soft Scottish cheese called “crowdie” was sometimes used instead of cream.

INGREDIENTS – to serve two

• 10 oz fresh raspberries
• 10 fl oz (1 cup) double (heavy) cream
• 2 tablespoons of good quality honey
• 2 tablespoons of single malt whisky
• 2 to 3 tablespoons of oatmeal

METHOD

1. Place the oatmeal in a cool dry pan and simmer, stirring occasionally, toasting the oatmeal until it is a golden brown.  This will take between 10 and 20 minutes.

2. Once the oatmeal is golden, turn off the heat and let it cool in the pan.

3. Put the cream in a bowl and whisk until it is soft and thick.

4. Add the honey and the single malt and fold it in until the mixture is soft and creamy.

5. Pick out the best raspberries and add three or four to the bottom of each serving glass, saving a few to decorate the top of each serving glass.

6. Add the raspberries to the cream mixture and fold in carefully – allowing a few to break, to add color to the mixture.

7. Spoon the mixture into the serving glasses, adding some cream to the top, to make an even base for the oatmeal.

8. By now the oatmeal will be cooler, and you can sprinkle some over the top, with a teaspoon.

9. Add a couple of raspberries to the top as the crowning jewels – and chill for three hours, or overnight.