A traditional Scottish dessert made with cream, honey, fresh raspberries and whisky. The famous prime minister is well-known for being partial to a tipple so this creamy dessert with a dash of whiskey makes an ideal Churchill-inspired pudding for your guests.
- 1 sprig of fresh rosemary
- zest and juice of 1 orange
- 25g butter
- 100ml double cream
- 140ml low-fat yoghurt
- 150g raspberries
- 2 tablespoons honey (60ml)
- 2 tablespoons whisky (60ml)
- 100g rolled porridge oats
- 2 tablespoons caster sugar
- 1 shortbread biscuit crumbled
- 4 mini shortbread biscuits to serve
- Put the berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.
- After a few minutes the berries should have started to release their lovely sticky juices. Spoon them out with a slotted spoon into a mixing bowl. Remove the rosemary sprig and discard. Keep simmering the juices left behind in the pan until they boil down to a syrup. Pour back over the fruit and put to one side to cool.
- Scatter the oatmeal on a baking sheet. Melt the butter and remaining honey and pour over the oats. Slow toast the oats in the oven until it smells warm and nutty.
- Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add whiskey and the yoghurt and gently fold in.
- Spoon a little fruit into the bottom of each serving glass and drizzle the syrup over. Top with some cream, crumble over a little shortbread, then follow with some oats and so on until the glasses are full. Top with the last few oats and some raspberries and syrup.
- Serve with mini shortbread biscuit.