Cream crowdie

• 2 oz (50 g) coarse oatmeal
• ½ pint (300

Toast the oatmeal in a dry frying pan until lightly browned. Turn on to a plate and allow to cool. Whip the cream until soft peaks form in a mixing bowl, then whisk in the sugar and rum. Fold the toasted oatmeal and fresh raspberries into the cream. Spoon into six individual serving glasses and chill for several hours. This is best served on the day of making so the oatmeal retains its wonderfu