by Margaret Green

Pinhead oatmeal 30g
Raspberries 250g
Whipping cream 500g
Drambuie to taste
Honey to taste (optional)

Toast the pinhead oatmeal in a pan over a low heat and allow to cool.
Whip the cream until it stands in soft peaks.
Fold in the raspberries.
Add Drambuie to taste.
Clear honey can be added to taste to sweeten if required.
Spoon into a large bowl or individual serving dishes.
Serve with small meringues or shortbreads.

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