75g oatmeal (porridge oats)
30g soft brown sugar
2 tbsp honey
3 tbsp whisky
285ml double cream
2 punnets of berry fruits (raspberries, blueberries or any other wild or cultivated berries)

Toast the oatmeal with the sugar in a dry frying pan on a low heat, stirring continually so it doesn’t burn. Eventually the sugar will melt and the oats turn golden (this takes around 10min).

Mix the honey and whisky. Mash or liquidise the fruit, saving a few berries for garnish.

Whip the cream until it forms soft peaks and fold in the honey and whisky mixture.

Layer the cream mixture, fruit and oatmeal in a glass and top with berries.

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