This dessert is dead simple and it's full of flavour. You can use any soft fruit really, but raspberries are associated with Scotland. I have tried using Drambuie instead of whisky and it also worked pretty well.
60g medium oatmeal
600ml double cream
4tbsp runny honey
4tbsp malt whisky
Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden. You'll have to watch it closely or it may burn.
Blend 50g of the raspberries in a liquidiser until smooth. Whip the double cream until stiff, then stir in the honey and whisky and mix well but do not over-whip. Fold in 50g of the oatmeal, then carefully fold in the raspberry purée to form a rippled effect.
Spoon the mixture into glass coupes or a serving dish, then scatter the rest of the raspberries and oatmeal on top.