Cranachan

• 85 g/ 3 oz pinhead oatmeal
• 3 tbsp whisky

Put the oatmeal on a baking tray and toast briefly under the grill, taking care not to burn it. Remove and, while still warm, sprinkle over the whisky and leave to stand for 10 minutes.

While the oatmeal is absorbing the whisky, whip the double cream, adding the caster sugar as it starts to hold, and continue to whisk until it forms soft peaks. Be careful not to take it too far, or the