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    Toasted Oat, Raspberry and Whisky Cream Sundaes

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    Toasted Oat, Raspberry and Whisky Cream Sundaes

    Serves: 6 - 8


    • 110g jumbo oats
    • 225g fresh or frozen raspberries
    • 3-4 tbsp whisky, or to taste
    • 55g butter
    • 4 tbsp golden syrup
    • 2 tbsp clear honey
    • 425ml double cream
    • Grated zest and juice of an unwaxed lemon


    1. Begin by melting the butter and syrup and mixing in the oats. Spread the mixture on a baking sheet and cook in the oven 200°C/gas mark 6 for 6-8 minutes or until golden brown.
    2. Break up into small pieces and allow to cool. Store in an airtight tin until needed.
    3. 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.
    4. Chill for up to 24 hours.
    5. To assemble the sundaes choose 6-8 pretty glasses (not too large, this dish is quite rich).

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    Serving tips

    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. It really doesn't matter which layer you finish with so continue until you run out of ingredients. Chill until needed. These sundaes can be assembled up to 2 hours ahead.


    Average user rating

    4 stars