(Raspberry Pudding - Scotland)
4 teaspoons medium oatmeal
4 teaspoons vanilla essence or Drambuie
10 fluid ounces double cream (chilled)
2 tablespoons castor sugar
8 ounces fresh raspberries
Mint leaves (to decorate)
Toast oatmeal lightly in a heavy skillet.
Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly.
Fold oatmeal into cream with half of the raspberries.
Decorate with remaining raspberry and mint.
Great Britain Recipes