Updated: Mar 25
Preparation time: 5 minutes | Cooking time: 15 minutes | Serves: 4
30g caster sugar
100g coarse oatmeal
300g fresh raspberries
1½ tablespoons Hawkshead Relish Raspberry & Vanilla Jam
3 tablespoons whisky
300ml whipping cream
Mint leaves, for decoration
Place the caster sugar in a pan with one and a half tablespoons of water. Leave on a low heat for around 5 minutes to melt. Do not stir.
Put the oatmeal in a frying pan on a medium heat and swirl it around to brown, but don’t let it burn. Once it has started to colour, remove from the heat.
Once the sugar has dissolved, increase the heat and bring to a boil until it turns the colour of honey, then stir in the oatmeal and spread the mixture on an oiled baking sheet to cool.
Once it has cooled and set, break into pieces, or pop in a small food processor for a quick whizz.
Place the raspberries in a saucepan (keeping a few back for decoration) with the Raspberry & Vanilla Jam and heat until they start to break down.
Add the whisky to the cream and whip until thick and holding its shape. Reserve a couple of tablespoons of the oatmeal mix, and stir the rest through the cream.
Put a heaped tablespoon in a glass or dish, followed by the same of raspberry jam, then add more cream and another raspberry layer. Sprinkle over a little of the oatmeal mix, and top with a fresh raspberry and a mint leaf. Chill until ready to serve.
Makes a great filling for meringues. Use yoghurt instead of cream for a lighter mix.