Servings: 4

6 T pinhead oatmeal (or you could use steel cut oats) 6 T pinhead oatmeal (or you could use steel cut oats)
2 c heavy whipping cream (double cream in UK - 1 pint) 2 c heavy whipping cream (double cream in UK - 1 pint)
4 T honey 4 T honey
4 T whisky (or whisky flavoring) 4 T whisky (or whisky flavoring)
1  punet of fresh raspberries 1  punet of fresh raspberries
1 t caster sugar 1 t caster sugar

Heat a large heavy based skillet on the stove until hot. Add the oats and toast them until they have a light, nutty smell and are just starting to change color. Remember to stir occasionally and stay with it the whole time, oats can burn fast.
Keep a handful of raspberries for garnishing, place the rest of the raspberries in a bowl and mash with a fork. Blend in sugar.
In a mixing bowl, beat cream until soft peaks form. Fold in the honey and oats, leaving some oats for garnishing.
Using 4 individual serving glasses, layer the dessert starting with the raspberries as a base, then cream, then raspberries then top with cream and garnish with raspberries, oats and of course Scottish Shortbread. Chill for one hour then serve.