Julie Harris, Chef & Blogger

• 1/2 cup rolled jumbo oats
• 1 oz dark chocolate, grated (optional)
• 2 cups double (heavy) cream
• 2 tablespoons honey
• 2 tablespoons Drambuie or Glayva (or any good quality whisky liqueur)
• 1 cup fresh raspberries

Toast the oats in a heavy bottomed frying pan on a low-medium heat until lightly browned. This can take up to 5-10 minutes depending on your heat source. Don't let them burn!

Transfer the oats to a heatproof bowl, immediately add the grated chocolate and give the oats a good stir. The chocolate should melt pretty much straight away. Allow the oats to cool down.

Whip the double cream to soft peaks, then fold in the honey and whisky liqueur.

In your serving glasses, begin to build the Cranachan in layers 

• Layer 1 - a thin layer of toasted oats
• Layer 2 - a few raspberries
• Layer 3 - whisky cream. 
• Repeat until you reach the top of the serving glass. 
• Finish off with a light sprinkling of toasted oats and a couple of raspberries. 

Serve immediately.