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.

People enjoying a meal together
  • Preparation time 45 minutes (prep. time)
  • Serves 4


  • 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


  1. Put the berries, rosemary sprig, 1 tablespoon of honey, orange zest and juice into a small saucepan and bring to the boil.
  2. 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.
  3. 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.
  4. Whip the cream and sugar in a mixing bowl until thickened and forming soft peaks. Add whiskey and the yoghurt and gently fold in.
  5. 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.
  6. Serve with mini shortbread biscuit.