An easy twist on the classic Scottish dessert – be sure to serve it in your prettiest sundae glasses.
Fry the oats in a thick-based frying pan – you won’t need oil – over a medium heat for a few minutes until toasted, stirring slowly all the time so that they cook evenly. Immediately tip into a bowl and stir in 2 tablespoons of the honey. Leave to cool, then break up any chunks with your fingertips.
Using a fork, mash half the raspberries with the honey.
Layer the ice cream with the oat mixture, whole raspberries and mashed raspberries in 6 glasses. Serve immediately.
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