- 568ml pot double cream
- 284ml pot double cream
- 250g tub mascarpone
- 140g icing sugar, sifted, plus extra
- 6 tbsp Scottish whisky
Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…
- 1kg frozen raspberries, defrosted
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
For the crunchy oats
- 140g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp honey (preferably Scottish heather)
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 200g whole jumbo porridge oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 100g golden caster sugar
- 100g hazelnut, roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 85g plain flour
First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Transporting the puddingBag up the crunchy oats and a small bag of icing sugar, and put the raspberries and cream mix into separate containers. Assemble the trifle as in step 3 when you arrive at the party.