Two portions, increase as required
This traditional Scottish dish, eaten at New Year or Burns Night, works just as well when raspberries are in season.
Traditionally has a couple of tablespoons of malt whisky mixed with the whisked cream.
By Karen, Walden Local Food
2 tablespoons of lime blossom runny honey
300ml double cream
Maw Broon would be
- Toast the oats under the grill until slightly browned, set a tablespoon aside for garnish.
- Purée the raspberries (save a few for the garnish) and honey.
- Whisk the cream until it forms stiff peaks. Take a moment to bask in your whisk-ability.
- Fold the ingredients together and spoon into small bowl or sundae dish.
- Sprinkle the top with toasted oats and some plump raspberries. Add a spring of mint if feeling decadent.
Making the most of
raspberries in season