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60g oatmeal 150g raspberries 500ml double cream 50ml runny honey 50ml malt whisky
1. Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden.
2. Blend 50g of the raspberries until smooth.
3. Whip the cream until smooth and then stir in the honey and whisky but do not over-whip.
4. Fold in 50g of the oatmeal and then carefully fold in the raspberry puree to get a rippled effect.
5. Put into serving dishes then scatter the rest of the raspberries and oatmeal on top.
Serves four.