Except From the 'Embellish with Relish' Cookbook -
This takes me back to the days when Mark and I ran the Queen's Head in Hawkshead and this dessert was often on the menu. It was always very popular, although we didn't have Raspberry & Vanilla Jam in those days, and deliciously rich and decadent with the added whisky finish.
1 & a half tablespoons of Hawkshead Relish Raspberry & Vanilla Jam Buy
3 tablespoons of whisky
300ml whipping cream
Mint leaves, for decoration
Place the caster sugar in a pan with one and a half tablespoons of water. Leave on a low hear for around 5 minutes to melt. Do not stir!
Put the oatmeal in a frying pan on a medium heat and swirl it around too brown, but do not let it burn. Once it has started to colour, remove from the heat.
Once the sugar has dissolved, increase the heat and bring to a boil until it turns the colour of honey, then stir in the oatmeal and spread the mixture on an oiled baking sheet to cool.
Once it has cooled and set, break into pieces, or pop in a small processor for a quick whizz.
Place the raspberries in a saucepan (keeping a few back for decoration) with the Raspberry & Vanilla Jam and heat until they start to break down.
Add the whisky to the cream and whip until thick and holding its shape. Reserve a couple of tablespoons of the oatmeal mix, and stir the rest through the cream.
Put a heaped tablespoon of the cream in a glass or dish, followed by the same of Raspberry Jam, then add more cream and another raspberry layer. Sprinkle over a little of the oatmeal mix, and top with a fresh raspberry & mint leaf.
Chill until ready to serve.