Celebrate the last few weeks of the rhubarb season by giving this classic Scottish dessert a very Yorkshire twist!
This recipe from the team at award-winning Harrogate based farm shop Fodder, pairs the famous Yorkshire fruit with toasted hazelnuts, oats and of course whisky to create this delicious variation on a much-loved pudding!
For more recipe inspiration visit Fodder’s website www.fodder.co.uk
Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.