Instructions: Put the oats and sugar on a large sheet of foil and place under a hot grill for 3to 4 minutes stiring every 30 seconds or so: they will bum quickly so watch carefully.

Remove and cool.

Add the whisky to the mascarpone according to personal taste and beat until smooth.

Fold this into the cream with the cooled oat mixture.

Once thoroughly combined gently fold in the raspberries taking care not to break them up.

Tip into a glass bowl cover and serve at once or chill for no more than an hour.

Serve in bowls with an optional drizzle of whisky.

Prepare the various components of this pudding in advance if you wish but only combine shortly before serving or the oats will lose their crunch.

Serves 6

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