Pigeon Cottage Kitchen

This classic Scottish dessert can be served at any time but I usually make it for my annual Burns Night Supper. I’m not a Scot but I was born on St Andrew’s Day so I claim it anyway!

Serves 6

Ingredients

• 50g caster sugar
• 120g oats (it’s supposed to be pinhead oatmeal but it’s all but impossible to buy)
• 350g bag of frozen raspberries plus 2 tbsps caster sugar
• Small punnet of fresh raspberries to garnish
• 400ml double cream
• 1 tbsp runny honey (Scottish heather for preference)
• 3 tbsp Drambuie

To make…

• To make the caramelised oats, put 50g caster sugar and 2 tablespoons of water in a small saucepan over a low heat and leave it for 5 minutes. Heat a large frying pan over a medium heat. Add the oatmeal until lightly toasted; swirl it constantly for 5 minutes so it toasts evenly. Tip on to a baking sheet lined with greaseproof paper and leave to cool. By now the crystals is the sugar should have dissolved, so you can turn up the heat and let it boil (watch it very carefully) until it begins to turn a rich caramel colour, like runny honey. Stir in the oatmeal, remove it from the heat and pour back onto the baking parchment. Leave to cool for 15 minutes.
• Meanwhile, add the raspberries to a pan over a medium heat with 2tbsps caster sugar. Cool once the fruit has broken down and puree with a stick blender until smooth. Pass through a sieve into a clean bowl making a thick coulis.
• Whip the cream to soft peaks, then fold in the honey and Drambuie. Add three quarters of the caramelised oats to the cream. Taste to see if you want to add more Drambuie or honey.
• Line up six tall glass serving dishes. Add a tablespoon of raspberry coulis, a layer of cream, a layer of coulis and another of cream. Top with the remaining oats, a fresh raspberry and a drizzle of honey. Refrigerate until you’re ready to serve – let it come up to room temperature first.

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