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Raspberry Cranachan (Raspberry Pudding - Scotland)
4 teaspoons medium oatmeal
4 teaspoons vanilla essence or Drambuie
10 fluid ounces double cream (chilled)
2 tablespoons castor sugar
8 ounces fresh raspberries
Mint leaves (to decorate)
Toast oatmeal lightly in a heavy skillet.
Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly. Fold oatmeal into cream with half of the raspberries. Decorate with remaining raspberry and mint.
