Ingredients

• half a cupful or so fine oatmeal
• half a cupful or so coarse rolled oats
• good sprinkling of light brown sugar
• pot double cream (about 250ml/7fl oz)
• glug or two whisky
• trickle or two heather honey
• 1 punnet fresh raspberries

Directions

• Preheat the grill to high. Scatter equal amounts of the fine oatmeal and coarse rolled oats onto a baking tray. Top with a sprinkling of light brown sugar to help crisp up the mixture
• then place under a hot grill for 3-4 minutes (depending on how hot your grill is)
• but watch it carefully as it burns easily. Remove when crisp and leave to cool slightly.
• Whisk the double cream in a bowl. (I like to do this by hand as I have complete control over it and I beat the cream until it just starts to feel heavy on my whisk; don't over-whisk it.) Add the whisky and honey and gently beat into the cream
• adding more of each if you wish
• then fold two-thirds of the warm oats through the cream.
• To serve
• divide half the raspberries between two serving glasses
• then top with the cream and the remaining raspberries. Finish with the remaining oats for a crunchy topping and serve immediately.