The classic Scottish pud ...
CRANACHAN
For 4 servings, defrost 100g of frozen raspberries (or use fresh if available) then lightly mash them with a fork. Toast 40g oats in the oven for 10 minutes until nutty. Whisk 400ml double cream until stiff and stir in 2 tablespoons each of honey and whiskey into the cream. Before serving, lightly stir in the raspberries and oats then spoon into bowls.