CRANACHAN

 50g. medium oatmeal
½ pint cream
2 tbsp. honey
2 tbsp. whisky
300g. fresh raspberries.

Place the oatmeal in a dry pan or skillet. Toast on medium heat, turning until golden brown.
This should take 10-20 mins,  Leave to cool.
Whisk the cream until stiff.  Stir in the honey, whisky and oatmeal.
Add a layer of raspberries to the bottom of the serving glass, cover with the cream mixture.
Repeat this procedure and decorate with a couple of raspberries.
Serve immediately.