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Shall be making this to go with my haggis tatties and neeps on new years eve

Scottish Cranachan

Ingredients:

2 oz/ 55g pinhead oatmeal
250g fresh raspberries
1 pint/475ml heavy/double cream
3 tbsp malt whisky
1 tbsp + extra Scottish runny honey to serve (optional)
Preparation:

Heat a large heavy based skillet/frying pan on the stove until hot. Add the oats and stirring constantly, toast the oats until they have a light, nutty smell and are just beginning to change colour. Do not leave unattended, the oatmeal can quickly burn. Remove the oats from the pan.
Keep a handful of the raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a thick purée, do not over blend it's fine if there are a few large lumps of whole raspberry. You can, if you wish, simply crush the raspberries with a fork if you prefer a more rustic-looking dish.
In a large bowl whisk the cream and whisky to form firm peaks, finally, fold in the honey.
In either a glass trifle bowl, or individual serving glasses layer the dessert starting with cream, followed by raspberries, followed by oatmeal. You can either make small layers repeating several times or layer 1/3 of each to fill the bowl or glass. Always finish with a layer of cream and a light sprinkling of oatmeal.
Cover the bowl or glasses with clingfilm and chill for a minimum of one hour or several if possible.
To serve, drizzle over a little extra honey (optional) and if you fancy, a piece or two of Scottish Shortbread .