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1
Heat a large heavy based skillet/frying pan on the stove until hot.
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2
Add the oats and stirring constantly , toast the oats until they have a light, nutty smell and are just beginning to change colour.
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3
Do not leave them as they the oatmeal can quickly burn.
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4
Remove the oats from the pan.
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5
keep a handful of raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a puree, don't whiz too much I just crushed them with a fork preferred it more solid than pureed ...you can add sugar or powdered sweetener at this point as raspberries are a bit tart
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6
In a large bowl whisk the cream and whiskey to form stiff peaks, finally fold in the honey.
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7
in either a glass trifle bowl, or individual dessert glasses layer the dessert starting with the cream , followed by raspberries then oatmeal, repeat several times always finish with a layer of cream then a scattering of oatmeal ..then place remaining raspberries on top if desired ....or just eat them mmm.
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8
cover the bowl with clingfilm and chill for 1 hour or more if possible.
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9
Drizzle over a little extra honey ( optional) can be served with shortbread
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10
perfect for any celebrations...Hogmanay, or.
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11
Burns night supper ..also good in the summer
