Happy Burns Night!

We're having a haggis supper tonight (freshly flown in from Scotland) to celebrate Robert Burns. And the next best thing after haggis at a Burns supper is Cranachan. Here's my recipe for it (an amalgamation of various different recipes I've tried and adapted over the years). It should easily serve 4-6 people, maybe even 8 depending on how big you like your dessert portions ;-)

Ingredients
500ml double or whipping cream
300g raspberries(fresh or frozen)
2 tablespoons runny honey
2 tablespoons whisky or 1 teaspoon vanilla essence
50g oatmeal

Directions
1. If using frozen raspberries, take them out the freezer at least two hours before to thaw.
2. Dry roast the oatmeal in a large, flat bottomed frying pan on a medium heat until golden (sometimes it's hard to tell as they're already quite golden coloured by nature, but when they start giving off a slightly nutty smell you're probably done) - careful that they don't burn! Set aside to cool.
3. Whip the cream into soft peaks being careful not to over whip.
4. Stir in the honey and whisky or vanilla.
5. Crush half the raspberries and gently fold them into the cream with a fork to create a ripple effect. Reserve a few of the whole raspberries, then fold the rest into the cream too.
6. Lastly, fold in the roast oatmeal and transfer the mixture into a pretty serving bowl.
7. Garnish with the reserved raspberries on top and leave to chill in the fridge for at least 1 hour.