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“This dessert improves if left overnight. Double cream can be substituted with heavy cream. From Puddings & Desserts by Cara Hobday. Cooking time is chilling time.”
8hrs 20mins

Ingredients Nutrition

  • 3 cups raspberries (fresh or frozen)
  • 3 tablespoons Scotch whisky
  • 1 14 cups double cream
  • 4 tablespoons heather honey (or plain clear honey will do)
  • 1 13 cups oats


  1. Reserve 1 cup of the raspberries and put the rest into a bowl with the Scotch whiskey and set aside.
  2. Whip the cream until softly stiff.
  3. Stir in the honey and oatmeal. If the cream turns soft, whip again until stiff.
  4. Spoon a few raspberries into the bottom of each serving glass, or spoon half the raspberries into the bottom of a large glass bowl.
  5. Spoon half the cream mixture over the raspberries, then add the remaining raspberries.
  6. Spoon the remaining cream over the top.
  7. Chill for at least 3 hours, preferably overnight.
  8. Mash the reserved 1 cup of raspberries with a wooden spoon, or blend them in a blender or food processor. Press them through a sieve into a bowl.
  9. When ready to serve, pour a little of the sieved raspberries over each glass or over the whole bowl.

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