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80g dark brown sugar
40g porridge oats
scant ¼ tsp cinnamon
350ml double cream
4-5 tbsp whisky
1 tsp vanilla extract
1. Put 4 tbsp sugar in a thin, even layer in a dry frying pan. Top with the oats and set over a medium heat, swirling the pan so the sugar melts evenly. After about 4 minutes, it should have melted. Pour onto a baking sheet; leave to set, then break into a gritty texture.
2. Crush ½ the blackberries to a purée with the cinnamon and the remaining sugar. Set aside a few berries, then stir in the rest, crushing once with a fork.
3. Whisk together the cream, whisky and vanilla to soft peaks. Stir in most of the caramelised oats. Layer or swirl the fruit and cream into glasses or bowls. Top each one with a blackberry or two and a sprinkling of the remaining oats.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in August 2014.