Mark Barker, chef at St Andrews Old Course Hotel, says the secret of this delicious and very Scottish dish is the 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 cream will separate.
Fold the oatmeal into the cream and spoon the mixture into large wine glasses. Divide the raspberries between the glasses, sitting them on top of the cream and chill for 30 minutes to firm up before serving.
© 1998 Alastair Little. All rights reserved.