About this recipe:A traditional Scottish pudding that is very quick and easy to make. Use good quality honey and a single malt whisky for the best results. A simpler, but richer version can be made by omitting the raspberry.
6 tablespoons porridge oats
150ml whipping cream
6 tablespoons Scottish honey, divided
4 tablespoons whisky, divided
1 punnet of fresh raspberries
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Method Prep:10min › Cook:10min › Ready in:20min
Toast the oats in a hot dry pan over medium heat until browned and fragrant. Leave to cool.
Mix five tablespoons of honey and 2 tablespoons of the whisky into the cream and whip until thick but still floppy.
Mix the rest of the honey and whisky into the oats. Layer the oat mixture, cream and raspberries into shallow individual bowls. Decorate with a little oatmeal and one raspberry. Serve chilled.