← Nouns Cooking · British & Irish

Ingredients

• 50 g medium oatmeal or jumbo oats
• 300 g fresh raspberries
• 1 tbsp caster sugar
• 300 ml Double (heavy) cream
• 3 tbsp heather or runny honey, plus extra to drizzle
• 2 tbsp Scotch whisky (optional)

Method

1. Toast the oats in a dry frying pan over medium heat for 3–5 min, stirring often, until golden and smelling nutty. Tip onto a plate to cool.
2. Lightly crush about a third of the raspberries with the sugar to make a rough sauce.
3. Whip the cream to soft peaks, then fold in the honey and the whisky if using. Fold through most of the cooled oats.
4. Layer the whole raspberries, the cream and the crushed raspberry sauce in four glasses. Finish with the rest of the oats, a few berries and a drizzle of honey, and serve within an hour.

Tips

• Leave out the whisky for children or an alcohol-free dessert; a little vanilla is a nice swap.
• Toast the oats ahead and keep them in a jar, then assemble at the last minute so they stay crunchy.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Olive Magazine