Other Puds

Toasted oat and whisky cream sundaes

110g jumbo oats
55g butter
4 tbsp golden syrup
375ml double cream
2 tbsp clear honey
1 Lemon, grated zest and juice
3-4 tbsp whisky or to taste
Fresh or frozen raspberries

Melt the butter and syrup and mix in the oats. Spread the mixture on a baking sheet and cook in the oven at 200 deg C for 6-8 mins or until golden brown. Break up into small pieces and allow to cool. This can be stored in an airtight tin until needed.

To make the whisky cream, mix the whisky, honey and lemon juice until the honey dissolves. Add this plus the lemon zest to the cream and whisk until thick but still mobile. Chill for up to 24 hours.

To assemble the sundaes, place some of the crisp oats in the bottom of each one, add some cream and a few raspberries, then more oats, more cream and more fruit.

Chill until needed. These sundaes can be assembled up to 2 hours ahead.

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