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Ingredients
  • 250g unsalted butter, softened, plus 1tbsp, melted, and extra for the tins
  • 250g golden caster sugar, plus 1½tbsp, and extra for the fruit topping
  • 175g self-raising flour
  • 175g oats, 75g blitzed into flour in a blender and 100g left whole
  • ¼ tsp baking powder
  • 5 eggs, medium
  • ½ tsp vanilla extract
  • 2 tbsp milk, (or milk alternative)
  • 2 tbsp demerara sugar
  • 500g raspberries
  • 1 lemon, juiced, zest pared into fine strips, plus extra curls
  • 150ml double cream
  • 1 tbsp runny honey, plus 1tsp
  • 2 tbsp scotch whisky
  • 1 pinch sea salt
Steps
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