4 tblsp coarse oatmeal
½ pt (300ml) whipping cream
2 tblsp caster sugar
1 tsp whisky liqueur or vanilla essence
fresh and frozen raspberries


1. Toast the oatmeal and allow to cool.
2. Whip the cream with the liqueur and sugar until thick, but not stiff.
3. Fold in almost all the toasted oatmeal.
4. Place raspberries in glasses and top with cream mixture.
5. Sprinkle with remaining oatmeal.

Isobel MacArthur, Callanish, Lewis