This traditional Scottish dessert is a delicious alternative to trifle.

INGREDIENTS (to serve 2)

– 1/2 a pint Double Cream

– 50g Porridge Oats

– 3 tbsp Whiskey

– 3 tbsp Honey

– 200g Fresh Raspberries

METHOD

Lightly toast the porridge oats in a frying pan. Leave to cool.

Whip the cream.

Fold in the whiskey, honey and raspberries.

Serve in dessert glasses and enjoy!