Serves 4
2 oz (50g) medium oatmeal
5 tablespoons whisky
2 tablespoons thick honey
2 oz (50g) cream cheese
4 oz (100g) raspberries
¼ pint (150 ml) double cream
4 teaspoons clear honey
 

Put the oatmeal, whisky and thick honey in a bowl and leave to stand overnight. Mix in the cream cheese and fold in the raspberries. Whisk the cream to soft peaks and put half of it in the bases of 4 wine glasses. Spoon in the whisky mixture and top with the remaining cream. Make a small well in the centre of each topping and pour in the clear honey. Chill for 30 minutes before serving.