A thoroughly Scottish pud - perfect for Burns Night Supper. I like plenty of cream, honey and a dash of Drambuie in mine.
Place a frying pan over a medium heat and when hot, sprinkle in the sugar. Allow it to melt without stirring, then turn up the heat. When it begins to caramelise and turn lovely and golden, mix in the oats and stir, but don’t allow to burn.
Tip onto a large piece of greaseproof paper and cool. Once it's cold and solid, break into pieces then grind into a coarse powder with a pestle and mortar or a food mixer.
Whip the double cream to a soft peak stage, so it’s still floppy not stiff. Stir in the honey and whisky.
Keep aside some raspberries for decoration and toss the rest in the Drambuie.
Take 4 glasses; sprinkle a layer of the ground up oats and caramel in the bottom of each. Add a layer of raspberries, an extra drizzle of honey, the soft cream, a few more oats and honey and top with the extra raspberries. Serve immediately.
25g soft brown sugar
40g pinhead oatmeal
300ml double cream
2 tbsp Scotch whisky
2 tbsp runny honey
250g fresh raspberries
1 tbsp Drambuie